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| 1 1/2 Tasse | carrots thinly sliced |
| 2 Tasse | chicken stock |
| 3/4 x ca. 450 g | Lowfat small curd cottage cheese |
| 2 Esslöffel | lemon juice |
| 1 | Chicken; cooked, boned, skinned, cut into pieces |
| 1/2 x ca. 450 g | Spinach noodles; cooked and drained |
| 1/4 Teelöffel | pepper |
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>From The Great Chicken Cookbook by Virginia and Robert Hoffman
Prep: 15 min, Cook: 25 min.
In a Dutch oven, bring carrots and chicken stock to a boil over high heat. Reduce heat and simmer until carrots are just tender, about 5 minutes. Remove carrots from the stock. In a blender, combine cottage cheese and lemon juice and blend until smooth, about 1 minute. Add the warm stock to the cottage cheese mixture. Blend 1 more minute. Combine cheese mixture and carrots, stir in chicken and cooked noodles; sprinkle with pepper. Simmer , uncovered, about 20 minutes (keep temperature low so sauce does not separate).
This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4.
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