8 ounces fettuccine noodles
2 tablespoons oil (we used olive oil)
Dash garlic salt, or to taste (we used a lot)
3 to 4 cups fresh broccoli florets, see note
2 tablespoons butter
1/2 cup chicken broth (we used low-fat, low-salt)
2 egg yolks
Boil water for fettuccine noodles. While noodles are cooking, heat oil in a skillet. Add garlic salt.
Add fresh broccoli, stir-frying for a couple of minutes until crisp-tender. Add butter and stir in. Add cooked fettuccine. Stir to coat.
Mix chicken broth and egg yolks in small bowl. Add to noodles over low to medium-low heat. Stir for a minute or two be sure the eggs are cooked. The sauce will cling to the noodles. Makes 3 to 4 servings.
Note: Cut broccoli florets very small so that they cook quickly and evenly.
Mark Schmidt of Monroeville in Countdown to Dinner
Thursday, January 06, 2000
