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Recipe by olive magazine

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1. Heat the chicken stock in a pan, add the pasta and cook until just tender - about 8 minutes.
2. 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

Latest comments and suggestions

• Claire

  25 February 2008

  Claire commented on this recipe

  This dish was so easy and quick to make, I made it for my three fussy children, and they all loved it! I served it with crusty bread and it was hit! The quantity was too much though and unsure if it can be frozen?

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• Viv1945

  26 February 2008

  Viv1945 commented on this recipe

  I had a whole breast of a roast chicken left over so I used that. I had also cooked too many vegetables to go witht the roast so I chopped up cooked carrots, green beans and brocalli and it worked brilliantly. Very tasty served with some french bread.

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• Belkey

  05 March 2008

  Belkey rated and commented on this recipe

  

  I added some fresh mint for extra zing and it worked well. Also unsure of whether it would freeze as would love to have plenty of it on standby in the freezer.

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• alicia

  12 March 2008

  alicia rated and commented on this recipe

  

  i didnt find this recipe overly tasty. quick to make but a bit bland. looks nice though

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• Hils

  18 April 2008

  Hils rated and commented on this recipe

  

  Loved the soup but it really needs to be made, served and eaten.

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• Barry Labs

  28 May 2008

  Barry Labs rated and commented on this recipe

  

  Chose this recipe as a base but wanted a bigger meal so added a bit more chicken and stock, mushrooms, broad beans, chilli and a splash of white wine. Knockout!!! So quick, yet so tasty.

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• Jeanne

  13 June 2008

  Jeanne rated and commented on this recipe

  

  I reckon a better quality stock cube makes all the difference with this dish. Used wholewheat spaghetti snapped into small pieces as it was all I had but thought it worked very well. Next time might include broad beans as per BL's suggestion.

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• gayle

  31 October 2008

  gayle rated and commented on this recipe

  

  I have made this loads of times now and every time it is different, I've added grated carrots, swede, onion, rice instead of pasta and each time it is a great hit served with warm crusty bread. A brilliant way to use up leftovers.

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• Jules

  08 January 2009

  Jules rated and commented on this recipe

  

  I'm with alicia, thought this was a little bland, really wish i hadn't put the parsley in aswell as that's then all i could taste, not sure i'd cook again.

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Ingredients

• 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

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Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 15 minutes

Ingredients

• 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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