serves 4
ingredients
2 tablespoons sunflower oil
350g/12oz skinless chicken
breast fillets, diced
1 onion, diced
250g/9oz carrots, diced
250g/9oz cauliflower florets
900ml/11⁄2pt chicken stock
2 teaspoons dried mixed herbs
100g/4oz pasta shapes
salt and freshly ground
black pepper
• Heat the oil in a large saucepan
and quickly sauté the chicken,
onion, carrots and cauliflower until
they are lightly coloured. Stir in the
chicken stock and herbs, and bring
to the boil.
• Add the pasta and return to the
boil. Cover the pan and leave the
broth to simmer for 10 minutes,
stirring occasionally to prevent the
pasta shapes sticking together.
• Season the broth with salt and
pepper, and serve immediately.
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