Poulet (Poo - lay) Wedding is a healthy choice for those trying to reduce their fat intake or just looking for another plus to add to their health regimen and beside all that, it tastes so darn good.
I don't have to look far and wide for Pouleys' ingredients because the recipe is simple and uncomplicated. There are no hard and fast rules either. The greens can be fresh, frozen, canned, seasoned, unseasoned, your choice. It's the same for the chicken and pasta too. I use a mixture of pasta that includes: Penne, Bowtie, Shells, Piccolini and Vermicelli. I do this mainly for the kids. It's a game to them picking out the different kinds of pasta, whatever works, right?
For my family of four, I place 8 to 10 chicken tenders in my 4 quart pot, add 2 quarts of water, 2 1/2 tsps of powdered chicken bullion, 1/2 tsp of garlic powder, 1/4 tsp of black pepper and 1 medium onion peeled and diced. Set the pot to a light rolling boil for 45 minutes to one hour. Break the chicken into bite size pieces.
By this time, the chicken tenders combined with the bullion have made a wholesome stock and I am ready to add the mixed greens. This is a good time to taste the mixture and check the seasoning. If the pot liquor is weak, I only add more bullion, it has enough salt in it.
Rifght after the greens go in, I add the pasta and return the pot to a gentle boil. I set the timer for 10 minutes so that the pasta is not over cooked. That would be a tradgedy at this point to have mushy pasta. My wife favors her pasta al dente' and so do I.
I put the lid on the pot and wait with mouth watering anticipation for the timer to let me know that something wonderful is ready to be served.
How does that old saying go," Over the lips and past the gums, look out stomach cause here it comes " !!