serves 2
ingredients
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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