INGREDIENTS

  • 40 g butter
  • 1 large carrot , halved, sliced thinly
  • 1 large leek , halved, sliced thinly
  • 1 small onion , finely chopped
  • 2 garlic cloves , crushed
  • 2 slices bacon , chopped coarsely
  • 500 g chicken thigh fillets , sliced thinly
  • 4 cups chicken stock
  • 2 cups water
  • 1 cup vermicelliorrisoni risoni pasta
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 pinch chili flakes
  • 1 teaspoon mixed Italian herbs
  • 50 g baby spinach leaves
  • salt & pepper
  • parmesan cheese (optional)

DIRECTIONS

  1. Heat the butter in a large saucepan and cook the onion, leek, garlic & carrot until softened (about 10 minutes).
  2. Add the bacon and cook for further 2 minutes.
  3. Add chicken, cook stirring, until the chicken is browned lightly.
  4. Add stock, water and herbs and simmer gently for up to 20 minutes.
  5. Add pasta and simmer gently for about 5-10 minutes or until pasta is tender.
  6. Remove from heat, stir in the spinach.Season to taste with salt & pepper.
  7. Serve topped with parmesan cheese.