2 Chicken breast halves
-skinned and boned About 1/2 lb total 3 oz Fresh angel hair pasta
2 tb Italian parsley
2 cn (14 1/2 oz ea) chicken broth
2 tb Pine nuts
1. Cut the chicken into thin strips, 1/4×1-inch. Cut
the pasta into 1-inch pieces. Mince the parsley and set aside. 2. Bring the chicken broth to a boil in a covered
medium saucepan over high heat. Add the chicken and reduce the heat to medium-high. Cook. stirring occasionally, until the chicken is almost cooked through, about 1 min. Add the angel hair pasta and cook until tender but still firm, 2 min longer. 3. Meanwhile, place the pine nuts in a small, dry
frying pan over medium heat. Cook, stirring occasionally, until golden brown, about 3 min. 4. To serve, spoon the soup into bowls and garnish
with the pine nuts and minced parsley. The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott ISBN
0-688-13475-0 pg 22