Noodles (for chicken noodle soup)

Cynthia makes these and I always want to know her recipe, so here it is. Enjoy.

2 cups flour
2 tsp. salt
4 eggs
2 tbsp. water

Mix together dry ingredients.
Add the wet ingredients.
Flour your counter.
Roll out dough onto floured counter.
Cut into strips with pizza cutter.
Drop into boiling soup.

Voila!

Cheddar Chicken & Penne

I found this recipe in a magazine ages ago, and I love it. It's simple and incredibly fast--you can have it on your table within 20 minutes of beginning to cook. A few nights ago I served it with a toasted baguette and a fresh green salad. Without further ado, here's the recipe:

• 1 Tbsp butter
• 3/4 lb boneless, skinless chicken breasts, cut into 1-inch chunks
• 1/2 tsp garlic powder
• 1 3/4 cup chicken broth (14 oz.)
• 8 oz. (1/2 pkg) penne rigate, uncooked
• 16 oz (1 pkg) frozen vegetable mix
• 2 cups (8 oz) shredded cheddar cheese*

In 5-quart saucepan over medium heat, melt butter. Sprinkle chicken with garlic powder, cook in butter until no longer pink, about 5 minutes, turning occasionally.* Add broth; heat to boiling. Add uncooked pasta and frozen vegetables, stirring to coat pasta with liquid. Heat to boiling; reduce heat. Cover; simmer 10-12 minutes or until pasta is tender and most of liquid is absorbed, stirring every 2 minutes. Remove from heat. Stir in cheese until melted.

*Notes: The last couple of times I made this, I cooked the chicken separately and then added it at the end so I could do it all faster. Also, I probably only use 3/4 cup cheese and it seems like plenty to me.