I love buying a cooked chook as a cheap & easy midweek dinner, teamed up with a salad. I often have some left over as there’s only two of us in the house….you may have to buy a chook just for this…or use another leftover protein to add. Fish or prawns would be a fantastic swap as it takes no time to cook. Add in any veggies you have in the fridge or freezer…this is great way to pack in the veggie content.
Ingredients for 4 serves:
- 2Tblsp olive oil
- 3 celery stalks, thinly sliced
- 2-3 cloves garlic, finely chopped
- 1 can tomatoes
- 2C chicken (or fish stock)
- 1tsp dried basil/thyme/oregano
- 190g medium sized Gluten Free pasta shells
- 1/2 capsicum
- 1 carrot diced
- 3-4 spring onions
- 8-10 Brussel sprouts, finely chopped
- 1/3 C olives, halved
- 500g cooked chicken (or fresh fish/seafood)
Method:
- Heat oil into heavy base deep fry pan/wok for 1min. Add celery, garlic, spring onions, stirring frequently.
- Add tomatoes, capsicum, carrot stock & herbs and bring to the boil.
- Add the pasta, cover & simmer, stirring occasionally for 8mins or until pasta almost tender.
- Add in Brussel sprouts, olives & chicken (or seafood), cover & simmer, stirring occassionally for 3-5mins.
- Serve up with a sprinkle of parsley & parmesan cheese if you wish…ENJOY!!
