Recipe by Sarah_Jayne
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.
- 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