QUICK AND EASY CHICKEN-NOODLE STEW WITH VEGETABLES AND ROMAINE

SERVES 4

Don't let the number of ingredients in this recipe fool you. It is quick, easy and very good. If you have never cooked romaine lettuce, try it some time in any recipe that calls for greens such as escarole. You will be surprised at how much flavor and texture it has.

INGREDIENTS

2 large boneless, skinless chicken breasts, cut into 1/2-inch strips

Salt and pepper to taste

4 tablespoons olive oil, divided

1 small onion, chopped

1 small carrot, chopped

1 small celery rib, chopped

1 bay leaf

4 cloves garlic, minced

1/2 small head romaine lettuce, cleaned, dried and cut into pieces about 3 inches long

1/2 cup dry sherry

1 can (14.5 ounces) low-salt chicken broth

6 cups water

8 ounces uncooked hearty or extra wide egg noodles

Freshly grated Parmesan cheese (optional garnish)

Season chicken pieces with salt and pepper. Heat a dutch oven or casserole over high heat. Add 2 tablespoons of the oil and swirl around to cover bottom. Add the chicken pieces and sauté until golden brown, about 2 minutes per side. Remove chicken from pot and set aside. Add the remaining 2 tablespoons oil to the pot. Add the onions, carrots, celery and bay leaf. Sauté until slightly golden and tender, about 5 minutes. Add the garlic and sauté one more minute. Add the romaine and sauté another 2 minutes. Add the sherry, broth and water. Bring to a boil, scraping up any browned bits that might have accumulated in the bottom of the pan. Add the noodles, chicken strips and more salt and pepper. Cook, uncovered, until the noodles are tender, about 7 minutes. (The broth will reduce during that time. If it starts to get too dry, or if you want it more soupy, cover the pot.) Serve immediately or let set for about 5 minutes. Pass the cheese separately.

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