1 tbsp. oil
1/2 c. chopped onion
1/2 tsp. minced garlic
2 halves chicken breasts, skinned & boned
3 1/2 c. chicken broth
1 c. water
1 (10 oz.) box frozen chopped spinach
1/4 c. ditalini or other sm. pasta
3 lg. eggs
1/4 tsp. black pepper
1/8 tsp. crushed red pepper
1/4 c. grated Parmesan cheese

Melt butter in 3 quart saucepan over medium high heat. Add onion and garlic. Cut chicken breasts crosswise in narrow strips. Add chicken strips and stir 2 to 3 minutes until chicken is no longer pink. Add broth, water, frozen spinach and pasta. Cover and heat to high and bring to a boil. Reduce heat and simmer, covered until chicken and pasta are cooked 5 to 7 minutes.

Meanwhile, whisk eggs, black pepper and crushed pepper in a small bowl until blended. Return soup to a boil and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Sprinkle each serving with cheese. Makes 4 servings.