Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Chicken, pea and pasta broth
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
Method
- STEP 1
Heat the chicken stock in a pan, add the pasta and cook until just tender – about 8 minutes. Add the chicken and peas and cook for a minute until heated through. Season then stir through the parsley and serve.
