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Ingredients
- 1 tbsp. oil
- 1/2 c. minced onion
- 1/2 teaspoon chopped garlic
- 2 halves chicken breasts, skinned & boned
- 3 1/2 c. chicken broth
- 1 c. water
- 1 (10 ounce.) box frzn minced spinach
- 1/4 c. ditalini or possibly other sm. pasta
- 3 lg. Large eggs
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 1/4 c. grated Parmesan cheese
Directions
- Heat butter in 3 qt saucepan over medium high heat. Add in onion and garlic. Cut chicken breasts crosswise in narrow strips. Add in chicken strips and stir 2 to 3 min till chicken is no longer pink. Add in broth, water, frzn spinach and pasta. Cover and heat to high and bring to a boil. Reduce heat and simmer, covered till chicken and pasta are cooked 5 to 7 min.
- Meanwhile, whisk Large eggs, black pepper and crushed pepper in a small bowl till blended. Return soup to a boil and add in egg mix in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Sprinkle each serving with cheese. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 4 servings | |
| Calories 327 | |
| Calories from Fat 144 | 44% |
| Total Fat 16.16g | 20% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.17g | |
| Cholesterol 206mg | 69% |
| Sodium 575mg | 24% |
| Potassium 684mg | 20% |
| Total Carbs 17.26g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.97g | 1% |
| Protein 28.37g | 45% |
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