Chicken, Pea and Pasta Broth |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I found this recipe in the February 2008 copy of the British cookery magazine, Olive. This sounds like my kind of simple comfort food and it is low fat too. Ingredients:
25 fluid ounces chicken stock |
1 1/2 ounces small shell pasta |
1 cooked boneless skinless chicken breast, shredded |
1 1/2 cups frozen peas, defrosted |
1/4 cup flat leaf parsley, chopped |
Directions:
1. Heat the chicken stock in a pan.
2. Add the pasta and cook until just tender - about 8 minutes.
3. Add the chicken and peas and cook for a minute until heated through.
4. Season and then stir through the parsley and serve.
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