Chicken minestrone

You can use any small pasta shape to add to the minestrone, Kathy used strozzapreti.

Ingredients

1 drizzle	Olive oil, for frying
500 g	Chicken breasts, skin on, boneless (Main)
2 Tbsp	Leeks, trimmed and finely sliced
1 Ltr	Chicken stock (Main)
100 g	Dried pasta (Main)
1 serving	Sea salt and cracked black pepper
400 g	Frozen garden peas
250 g	Frozen broad beans, blanched and grey skins removed
1 large handful	Flat leaf parsley leaves, roughly chopped
1 serving	Olive oil, for drizzling
1	Lemon, cut into wedges

Directions

1. Heat the oven to 180C.
2. Heat a frying pan over medium-high heat. Rub a dash of oil over the chicken breasts and place in the hot pan, skin-side-down. Brown well, then turn over and brown fo 1 minute. Transfer to a roasting dish and place in the oven for about 20 minutes until cooked through.
3. Add a further dash oil to the frying pan and place over low heat. Add the leeks and soften without colouring, 8-10 minutes.
4. Place the chicken stock in a saucepan and bring to the boil. Add the dried pasta and cook for about 10 minutes until al dente.
5. Taste and season. Add the frozen peas and bring back to the boil. Lower the heat and simmer until the peas are just tender.
6. Meanwhile, shred the chicken into pieces that will fit easily on to a soup spoon.
7. Add the broad beans and parsley to the saucepan along with the shredded chicken. Taste again and when all is hot, serve in warmed soup bowls. Drizzle each bowl with a little olive oil. Serve with lemon wedges for squeezing.

See more of Kathy's simple dinner recipes

• One-dish crushed potatoes with rocket and salmon
• Pan chicken thighs with orzo