Chicken Noodle Stew with Vegetables & Romaine

Don't let the number of ingredients in this recipe fool you. It is quick, easy and very good. If you have never cooked romaine lettuce, try it some time in any recipe that calls for greens such as escarole. You will be surprised at how much flavor and texture it has.

• 2 large boneless, skinless chicken breasts, cut into 1/2-inch strips
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 small carrot, chopped
• 1 small celery rib, chopped
• 1 bay leaf
• 4 cloves garlic, minced
• 1/2 small head romaine lettuce, cleaned, dried and cut into pieces about 3 inches long
• 1/2 cup dry sherry
• 1 can (14.5 ounces) low-salt chicken broth
• 8 cups water
• 8 ounces uncooked hearty or extra wide egg noodles
• Freshly grated Parmesan cheese (optional garnish)

Season chicken pieces with salt and pepper. Heat a dutch oven or casserole over high heat. Add the oil and swirl around to cover bottom. Add the chicken pieces and saut� until golden brown on both sides. Remove chicken from pot and set aside. Add more oil to pot if necessary. Add the onions, carrots, celery and bay leaf. Saut� until slightly golden and tender, about 5 minutes. Add the garlic and saut� one more minute. Add the romaine and saut� another 2 minutes. Add the wine, broth and water. Bring to a boil, scraping up any browned bits that might have accumulated in the bottom of the pan. Add the noodles, chicken strips and more salt and pepper. Cook, uncovered, until the noodles are tender, about 7 minutes. (The broth will reduce during that time. If it starts to get too dry, or if you want it more soupy, cover the pot. )

Serve immediately, passing the cheese separately.