Wednesday, June 18, 2008

Chicken Macaroni Stew

Chicken Macaroni Stew
serves 2

225g/8oz canned chopped plum tomatoes
200g/7oz frozen mixed vegetables
100g/4oz elbow macaroni
50g/2oz onion, chopped
1/4 teaspoon chopped fresh oregano
1/8 teaspoon garlic powder
1 bay leaf
225ml/8fl oz chicken stock
200g/7oz cooked chicken, diced
salt and freshly ground
black pepper

• Put all the ingredients except the chicken in a saucepan and bring to the boil. Reduce the heat and boil gently for about 15 minutes, uncovered, until the macaroni is tender. Stir several times to prevent the macaroni from sticking together.
• Add the chicken and heat to serving temperature. Remove the bay leaf and serve immediately.

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