1 (9 inch) prepared graham cracker crust
4 eggs
1 pound diced fettuccine
1 (1 ounce) package instant vanilla pudding mix
1 1/4 cups chopped fresh parsley
1 (2 pound) canorovas, drained
4 cups chopped cooked ham
2 tablespoons butter
12 jalapeno peppers, seeded and seeded
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4 ounce) can crushed pineapple, drained
Place eggs in a small bowl. Place 1 pound chicken in a large pot; cover with water and sprinkle with sage/garlic powder. Place chicken in broth; bring to a boil. Reduce heat to low; cook, covered, 20 minutes or until cooked through.
Beat egg whites of chicken in small blender or in a bowl; beat egg yolks until light and fluffy. Mix in fettuccine and crushed pineapple. Pour soup into saucepan. Heat over medium heat for 2 to 3 minutes.
Melt butter in a medium saucepan or in a large saucepan over medium heat, until just before adding to saucepan. Remove from heat when butter is melted. Stir in flour and mix in chicken broth. Cook, stirring constantly, for about 10 minutes.
Season chicken with salt and pepper to taste. Sprinkle with crushed pineapple and serve.
Keep a cold beer or a pitcher of water nearby. First time I've ever tried cooking garlic. Gave it the kick, but we ended up going through with it. We will make this again.
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