1 tbsp. butter
1/2 c. chopped onion
1/2 tsp. minced fresh garlic
2 skinned boned chicken breasts, cut crosswise in narrow strips
3 1/2 c. chicken broth
1 c. water
1 (10 oz.) box frozen chopped spinach
1/2 c. ditalini or other small 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; stir until onion is nearly transparent. Add chicken strips, stir 2-3 minutes until chicken is no longer pink. Add broth, water, froze spinach and pasta. Cover, increase heat to high; bring to a boil. Reduce heat and simmer, covered, until chicken and pasta are cooked, 5-7 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 back and forth motion. Remove from heat as soon as egg has set. Sprinkle each serving with cheese. Makes 4 servings.

NOTE: If you use frozen chopped onion and canned chicken broth, this only takes 15 minutes to prepare.