Chicken, pea & pasta broth


Preparation and cooking times

Serves 2

Ready in 15 minutes


  • 750ml chicken stock
  • 50g tiny pasta shapes or rice
  • 1 chicken breast , skinless, cooked and shredded
  • 50g frozen peas , defrosted
  • A small handful flat-leaf parsley , chopped


  1. Heat the chicken stock in a pan, add the pasta and cook until just tender - about 8 minutes.
  2. Add the chicken and peas and cook for a minute until heated through. Season then stir through the parsley and serve.

Nutrition Per serving

290 kcalories, protein 37.2g, carbohydrate 24g, fat 5.9 g, saturated fat 0.9g, fibre 2.9g, salt 2.01 g

Recipe from olive magazine, February 2008.
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