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, 1/4x1-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
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