CHICKEN
AND NOODLE SOUP
Serves
4
Points
per recipe 5½
Points
per serving 1½
Frylight
150g
chicken, finely chopped
2
ripe tomatoes, chopped
825ml
chicken stock
1
carrot diced
60g
noodles or small pasta shapes
salt
& pepper
juice
of ½ lemon
chopped
fresh parsley to garnish
Spray
a non stick pan with Frylight and gently cook the chicken for 1 min.
Add
tomatoes and stock. bring to the boil, add the carrot and noodles.
Cover and simmer for 20 mins.
Just
before serving, season well and add the lemon juice. Serve garnished with
parsley.
No comments:
Post a Comment