Citrus Chicken with Noodles
|All purpose pasta/4 ounces packaged medium-wide noodles||1 Cup (16 tbs) (1/2 Recipe)|
|Whole chicken breast||1 Pound, split (1 Breast)|
|Water||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Grated orange peel||1⁄2 Teaspoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Sour cream||3⁄4 Cup (12 tbs)|
|White pepper||1⁄8 Teaspoon|
|Boiling salted water||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Cut fresh pasta into medium-wide noodles about 4 inches long.
Place chicken in a 2-quart pan, add water, and bring to a boil.
Reduce heat, cover, and simmer until chicken is tender (about 20 minutes).
Strain broth and reserve.
When chicken is cool enough to handle, discard skin and bones and cut chicken into 1-inch squares.
Meanwhile, lightly brown almonds in 1 tablespoon of the butter and set aside.
Return boned chicken to cooking pan with remaining 1 tablespoon butter, orange peel, lemon peel, sour cream, salt, pepper, and 1/4 cup of the chicken broth.
Stir lightly and heat; do not boil.
Cook noodles in a large kettle of boiling salted water until al dente (1 to 2 minutes for fresh noodles, or follow package directions).
Drain, then add noodles to chicken mixture and stir lightly.
Spoon into a serving dish; top with almonds and parsley.