![]() Orzo, giant couscous or even macaroni all work for this recipe. Add a handful or two of frozen petit pois with leftover meat (save the roast chicken bones for a lovely stock) and you'll have yourself a perfectly light and healthy supper. Frozen herbs work just as well as fresh. Serves 4 750ml chicken stock 50g orzo pasta 2 garlic cloves, finely sliced 2 celery sticks, finely chopped 100g cooked roast chicken, shredded 100g frozen peas 4 spring onions, finely chopped 30g fresh mint 1 Pour the chicken stock into a large saucepan and put over a high heat. Once boiling, add the orzo, garlic and celery. Allow this to cook for 10-12 minutes or until the pasta is completely cooked. 2 Add the shredded chicken, peas and spring onions. Heat through before adding the mint. 3 Serve with crusty bread or a mixed salad. • Cook On A Shoestring by Sophie Wright (Kyle Books)
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