How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken Pea and Pasta Broth from Olive Magazine April 2010?

You need 5 ingredients. The key ingredients include: 750 ml chicken stock, 50 g tiny pasta, 1 chicken breast (cooked and shredded), 50 g frozen peas, and more.

Is Chicken Pea and Pasta Broth from Olive Magazine April 2010 suitable as pasta & noodles?

Yes, Chicken Pea and Pasta Broth from Olive Magazine April 2010 falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Chicken Pea and Pasta Broth from Olive Magazine April 2010?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Pea and Pasta Broth from Olive Magazine April 2010 Recipe

Name: Chicken Pea and Pasta Broth from Olive Magazine April 2010
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 ml chicken stock; 50 g tiny pasta; 1 chicken breast (cooked and shredded); 50 g frozen peas; parsley (to garnish)

Chicken Pea and Pasta Broth from Olive Magazine April 2010 – a delicious recipe with chicken, pasta, chicken, frozen peas, parsley. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

750 ml chicken stock
50 g tiny pasta
1 chicken breast (cooked and shredded)
50 g frozen peas
parsley (to garnish)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
407 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Seashell Pasta Salad
John Torrey
Italian Casserole
Mexican Style Chicken Spaghetti

Chicken Pea and Pasta Broth from Olive Magazine April 2010

How did you like this recipe?

Frequently Asked Questions