Ingredients
- chicken stock 750ml
- tiny pasta shapes or rice 50g
- chicken breast 1, skinless, cooked and shredded
- frozen peas 50g, defrosted
- flat-leaf parsley a small handful, 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.
Nutritional Information
- Kcals 290
- Fat 5.9g
- Saturates 0.9g
- Carbs 24g
- Fibre 2.9g
- Protein 37.2g
- Salt 2.01g
