• 1-1/2 quarts chicken stock
• 2 carrots, peeled and cut into small dice
• 1 tsp. dried tarragon
• 1 cup thin egg noodles
• 1/2 lb. boneless, skinless chicken breasts, halves, cut into thin strips
• 1-1/2 cups frozen peas
• 3/4 lb. asparagus, tips cut 1 inch long, stalks thinly sliced, or broccoli florets

Bring stock, carrots and tarragon to a boil in a saucepan over high heat. Add noodles and chicken and simmer over medium high heat 5 minutes. Skim the fat off top. Add vegetables and salt and pepper to taste. Simmer another 2-3 minutes, or until chicken and noodles are just cooked throughout.

Per serving: calories 272, fat 4.9g, 16% calories from fat, cholesterol 57mg, protein 31.8g, carbohydrates 24.6g, fiber 6.6g, sugar 7.3g, sodium 1286mg, diet points 5.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 1.1, Lean meat: 1.1, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 2.3

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Chianti, or Beaujolais.