Ingredients
Scale
- 1/2 Tablespoon butter
- 2 Tablespoons chopped onion
- 1 small garlic clove, chopped
- 1 chicken breast, chopped into small bits
- 1 small carrot, peeled and chopped
- 1 small bay leaf
- 3 cups chicken broth
- 1 cup water
- 3 – 5 oz. papperdalle pasta
- Salt (or Red Robin Seasoning) & freshly ground pepper, to taste
Instructions
- In a medium saucepan, melt the butter, then add the onion and garlic and saute until the onion is soft and translucent, stirring frequently. Add the chopped chicken and saute for 5 – 8 minutes more, stirring frequently, until the chicken is seared on all sides.
- Add the carrot and cook for a few minutes longer, then add the bay leaf, broth and water. Reduce heat to a simmer and let cook for 10 – 15 minutes, then add the noodles. Let cook until the noodles are soft, about 10 – 15 minutes.
- Season with salt or Red Robin Seasoning and freshly ground pepper to taste and enjoy while hot.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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