Wednesday, June 18, 2008

Chicken And Pasta Broth

Chicken And Pasta Broth
serves 4

2 tablespoons sunflower oil
350g/12oz skinless chicken
breast fillets, diced
1 onion, diced
250g/9oz carrots, diced
250g/9oz cauliflower florets
900ml/11/2pt chicken stock
2 teaspoons dried mixed herbs
100g/4oz pasta shapes
salt and freshly ground
black pepper

• Heat the oil in a large saucepan and quickly sauté the chicken, onion, carrots and cauliflower until they are lightly coloured. Stir in the chicken stock and herbs, and bring to the boil.
• Add the pasta and return to the boil. Cover the pan and leave the broth to simmer for 10 minutes, stirring occasionally to prevent the pasta shapes sticking together.
• Season the broth with salt and pepper, and serve immediately.

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