Chicken and Spinach Noodles

A good comfort food. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 ONLY. Nice served with Merlot, Chablis, or White Zinfandel wine.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups carrots, thinly sliced
• 2  cups  chicken stock or 2  cups broth
• 1 1⁄2 cups low-fat small-curd cottage cheese
• 2  tablespoons lemon juice
• 1  chicken, cooked,boned,and cut into pieces
• 1⁄2 lb  spinach noodles, cooked and drained
• 1⁄4 teaspoon pepper

Directions

1. In a dutch oven, bring carrots and chicken stock to a boil over high heat.
2. Reduce heat and simmer until carrots are tender, about 5 minutes.
3. Remove carrots from stock.
4. In a blender, combine cottage cheese and lemon juice and blend until smooth, about 1 minute.
5. Add warm stock to the cottage mixture.
6. Blend 1 more minute.
7. Combine cheese mixture and carrots, stir in chicken and cooked noodles; sprinkle with pepper.
8. Simmer, uncovered, about 20 minutes.
9. (KEEP TEMPERATURE LOW, so sauce does not seperate).