 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | can (10.75 oz), prepared | Chicken broths | 1/2 | lemon yields | lemon juice | 1/4 | leaf | bay leaf | 1/2 | ounce | grated parmesan-from hard, not with fillers in shaker bottle | 1/2 | strip, large (3" long) | Carrots, raw | 2/3 | ounce | spaghetti | 2/3 | ounce | spaghetti | 1/4 | breast, bone and skin removed | about 3 cups chicken breast, cooked and cubed | 2 | packages (5 oz) | romano cheese | 1 | tablespoon | parsley, chopped |
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Steps
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Sequence
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Step
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| 1 | in large stockpot, boil broth, lemon juice, bay leaf, parmesan rind over med/high heat. | 2 | add carrots | 3 | add broken pasta | 4 | Ladle into bols |
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