Chicken or Turkey Noodles

Zutaten

• 2 cups Low-sodium chicken broth
• 1 qt or 7 oz Whole grain spaghetti noodles, broken in half
• 1½ cups or 6 oz Fresh onions, diced
• 4 cups or 6 oz Fresh carrots, shredded
• 1 Tbsp Margarine, trans fat-free
• 2 Tbsp Whole-wheat flour
• ¾ cup or 6 oz Nonfat milk
• ¼ tsp Salt
• ¼ tsp Black pepper
• ¼ tsp Dried marjoram
• ⅛ cup Dried parsley
• 3½ cups or 2 oz Fresh spinach, chopped
• 1½ cups or 7 oz Cooked diced chicken, thawed

Zubereitung

1. Heat chicken broth to a rolling boil in a medium saucepan.
2. Slowly add pasta. Stir constantly until broth boils again. Cook about 6 minutes or until al dente. Stir occasionally.DO NOT DRAIN BROTH OR OVERCOOK.
3. Add onions and carrots to pasta. Remove from heat. Set aside for step 7.
4. In a medium saucepan, melt margarine uncovered over medium heat.
5. Add flour. Stir well for 1 minute.
6. Add milk. Stir mixture frequently until smooth and free of lumps. Bring mixture to a boil. Remove from heat.
7. Add milk mixture, salt, pepper, marjoram, parsley, and chicken to pasta mixture. Heat uncovered over medium heat for 3 minutes. Stir until thickened.
8. Add spinach. Stir well over medium heat.
9. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
10. Transfer to a baking dish (9” x 13” x 2”).
11. Critical Control Point: Hold at 140 °F or higher until served.
12. Serve 1 cup (portion with 1 cup measuring cup or 8 oz spoodle).