Chicken Pea And Pasta Broth From Olive Magazine April 2010 Recipes

CHICKEN, PEA AND PASTA BROTH

Chicken, Pea and Pasta Broth image

I found this recipe in the February 2008 copy of the British cookery magazine, Olive. This sounds like my kind of simple comfort food and it is low fat too.

Provided by Sarah_Jayne

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

25 fluid ounces chicken stock
1 1/2 ounces small shell pasta
1 cooked boneless skinless chicken breast, shredded
1 1/2 cups frozen peas, defrosted
1/4 cup flat leaf parsley, chopped

Steps:

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 and then stir through the parsley and serve.

CHICKEN AND PEAS WITH PASTA

Chicken and Peas with Pasta image

This creamy noodle dinner has a savory, satisfying flavor that just says "home". Unfortunately, everyone likes it so much there are never any leftovers!

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breast halves, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 cup chopped onion
1 medium green or sweet red pepper, chopped
1 garlic clove, minced
2 cups frozen peas
1 cup chicken broth
1 cup half-and-half cream
2 teaspoons Italian seasoning
Salt to taste
8 ounces pasta, cooked and drained
1/2 cup grated Parmesan cheese
1 cup coarsely chopped walnuts, toasted

Steps:

In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.

Nutrition Facts :

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