Lower Fat Adaption: For the stock, use 1 skinned Ch breast carcass, along with the 2-3 quarts of chicken stock(made from "Better Than Buillion Chicken" base) and 1 tsp thyme,cooked 10'. Separately,saute 5-6 thinly(1/4")sliced carrots(we love carrots),2 chopped onions,and 2 chopped stalks of celery in 3-4tbsp of good olive oil, 7-10'. I find adding a splash of a nice riesling or other nice white wine midway adds a nice flavor during sauteeing. Separately, take the 2 chicken breast halves(from the ch.breast carcass used for the stock) and cut to 1/2 thickness. Tenders usually separate away as well. Add to a covered steamer(medium heat) for no more than 2 1/2' per side, then let cool 5'. Add the sauteed veggies to the chicken stock while the breasts are cooling and simmer uncovered 5-10' (remove carcass).The reason for steaming the breasts is twofold:1)it cooks them quickly while preserving juciness and 2)they are shreddable easily by hand once cooked this way. I find chopping doesn't deliver the same result. Go figure! Add 12-16 oz.fresh(NOT DEHYDRATED!!)pasta to the chicken stock/veggie mix, along with the hand pulled chicken breast and the chopped parsley. Simmer 2-3'max(until the pasta is to doneness),salt and pepper to taste and serve. If you prefer more chicken, use more. This recipe has much less saturated fat because it doesn't use bones or dark meat or skin. You have to be careful not to oversteam or overheat the shredded chicken breast. I did not add the peas, but that
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Lower Fat Adaption: For the stock, use 1 skinned Ch breast carcass, along with the 2-3 quarts...