Chicken, pea & pasta broth
A speedy, healthy former olive magazine cover star that makes the ideal midweek meal
Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 15 minutes- 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.
Per serving
290 kcalories, protein 37.2g, carbohydrate 24g, fat 5.9 g, saturated fat 0.9g, fibre 2.9g, salt 2.01 g
Recipe from olive magazine, February 2008.
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http://www.bbcgoodfood.com/recipes/5116/
Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 15 minutesIngredients
- 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
Per serving
290 kcalories, protein 37.2g, carbohydrate 24g, fat 5.9 g, saturated fat 0.9g, fibre 2.9g, salt 2.01 g


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25 February 2008
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