Angelhair Soup with Chicken and Pine Nuts

Angelhair Soup with Chicken and Pine Nuts
Serves 4 | Prep 15 mins

chicken breast halves, skinned and boned, about 250g total
100g fresh angelhair pasta
2 tablespoons Italian parsley
800ml chicken broth
2 tablespoons pine nuts
1. Cut the chicken into thin strips. Cut the pasta into 1-inch pieces. Mince the parsley and set aside.
2. Bring the chicken broth to a boil in a covered medium saucepan over high heat. Add the chicken and reduce the heat to medium-high. Cook. stirring occasionally, until the chicken is almost cooked through, about 1 min. Add the angelhair pasta and cook until tender but still firm, 2 min longer.
3. Meanwhile, place the pine nuts in a small, dry frying pan over medium heat. Cook, stirring occasionally, until golden brown, about 3 min.
4. To serve, spoon the soup into bowls and garnish with the pine nuts and minced parsley

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