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Dice the chicken, carrots and parsnips into small
chunks and finely chop the onion. Don’t be too
fussy as we want the dish to have a real rustic,
country feel. Remember, never prepare anything
on a surface where you have prepared raw meats,
always use a separate board.
• Heat the sunflower oil in a saucepan over
a low heat, add the chicken, carrots, parsnips
and onions, sauté until they start to take on
some light colouring.
• Stir in the stock, turn up the heat and
bring to the boil. Add the herbs and the pasta.
Wait until it is boiling and then cover and simmer
for around ten minutes.
• Stir every few minutes to stop the pasta
sticking. Season with salt and pepper to taste.
Serve in warmed bowls with your favourite crusty
bread.
Each serving is approximately 180 calories and
contains only 5g of fat.
Tips
All dried pasta works well with this dish but
conchigliette is especially good. Try a different
combination of vegetables for variety, cauliflower
and fine green beans are great together.
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