1 tbsp butter
1/2 cup chopped onion
1/2 tsp minced garlic
12 ounces boneless, skinless chicken breasts, cut into narrow strips
3 1/2 cups chicken broth
1 cup water
10 ounces frozen chopped spinach
1/4 cup ditalini or other small pasta
3 large eggs
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1/4 cup grated Parmesan cheese
Melt butter in 3-quart saucepan. Add onion and garlic; cook till onion is soft.
Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water, spinach, and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.
Meanwhile, whisk together eggs and both peppers. Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.
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