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)
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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