Ingredients:
2 lb chicken bones and trimmings
1 each celery, stalk, chopped
1 each carrot, chopped
1 each onion, chopped
1 each bay leaf
3 each peppercorns
1/4 tsp thyme
1 salt & pepper
Instructions:
Season with salt and pepper to taste. Place the pasta in the boiling
water and cook for 30 seconds to 1 minute, or until al dente. Test
frequently; do not overcook. Drain well. Toss the hot pasta in the
mushroom sauce and serve immediately. CHICKEN STOCK: Place chicken
bones & trimmings w/2-1/2 qts. water in stockpot. Bring slowly to
boil, simmer about 30 min. Add celery, carrot, onion, bay leaf,
peppercorns, thyme, & season to taste w/salt & pepper. Simmer 1-1/2
to 2 hrs. longer, or until reduced to 1 qt. Skim any scum that rises
to the surface. Remove chicken bones, trimmings, and bay leaf. Strain
stock through fine sieve, pushing vegetables through for extra
flavoring. Cool, then refrigerate until ready to use.
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"We didn't starve, but we didn't eat chicken unless we were sick, or the chicken was." Bernard Malamud (1914-1986)
Mushroom Pasta 2-Chicken Stock Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
