Chicken et Pasta Broth
Ingredients
- 12 oz boneless chicken breasts
- 2 tbsp sunflower oil
- 1 medium onion diced
- 8 oz carrots diced
- 8 oz cauliflower florets
- 1 1/2 pints chicken stock
- 2 tsp dried mixed herbs
- 4 1/2 oz small pasta shapes
- salt and pepper
- Parmesan cheese optional and crusty bread, to serve
Instructions
- Finely dice the chicken, discarding any skin.
- Heat the oil and quickly saute the chicken and vegetables until they are lightly coloured.
- Stir in the stock and herbs. Bring to the boil and add the pasta. Return to the boil, cover and simmer for 10 minutes.
- Season to taste and sprinkle with Parmesan cheese (if using). Serve with crusty bread.
Calories: 440 kcal
Carbohydrates: 41 g
Protein: 28 g
Fat: 18g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 60 mg
Sodium: 367 mg
Potassium: 840 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 9568 IU
Vitamin C: 33 mg
Calcium: 68 mg
Iron: 3 mg