Pasta and Chicken Brothby Ben Smith |
| Preperation time: 5 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 350g chicken breast, diced 125g pasta twirls 1 onion 225g cauliflower florets 225g carrots, chopped 2 tsp mixed herbs 900ml chicken stock 2 tbsp sunflower oil salt and pepper to serve (optional): parmesan cheese and crusty bread |
| Recipe Method |
| In a soup pot or heat proof casserole pot heat
the oil and gently cook the chicken and vegetables until lightly
coloured. Add the stock and herbs, stir and bring to the boil. Add the pasta and once boiling reduce heat and let simmer with a lid on for 10 mins. Season with salt and pepper. Serve with parmesan sprinkled on top, and crusty bead. |
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| Chicken
risotto milanese Hearty chicken casserole Curried apple and carrot soup Sun-dried tomato risotto Chicken stew with dumplings |
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