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“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.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 25 fluid ounces chicken stock
  • 1 12 ounces small shell pasta
  • 1 cooked boneless skinless chicken breast, shredded
  • 1 12 cups frozen peas, defrosted
  • 14 cup flat leaf parsley, chopped

Directions

  1. Heat the chicken stock in a pan.
  2. Add the pasta and cook until just tender - about 8 minutes.
  3. Add the chicken and peas and cook for a minute until heated through.
  4. Season and then stir through the parsley and serve.

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