CHICKEN AND MUSHROOM BROTH THAI STYLE

RECIPE REQUESTED BY GRANT THOMAS

As you all know I am a great Ina Paarman fan, this is another winner of hers.

This tasty, quick meal-in-one, is different but not so way-out that the family won't enjoy it.

4 skinless chicken breasts
4 T (60 ml) Ina Paarman's Basil Pesto
2 T (30 ml) peanut or canola oil
200 g-250 g sliced mushrooms
4 cups (1 litre) of water
4 T (60 ml) Ina Paarman's Chicken Stock Powder
1 cup (250 ml) small pasta shells
2 T (30 ml) soy sauce
½ bunch pak choi or spinach
½ -1 red chilli, sliced finely
½ -1 t (2,5-5 ml) Ina Paarman's Chilli & Garlic Seasoning
1 T (15 ml) fresh lemon juice

Make 3 - 4 diagonal slashes into each breast and rub basil pesto over the breasts and into the slashes. Place breasts on a plate and microwave open on 70% power for 6 minutes. Leave to rest.

Sauté the mushrooms in the oil until limp, add the water, Chicken Stock Powder and pasta shells. Simmer for 8 minutes until the pasta is cooked. Add the soy sauce, greens and sliced chilli, bring to the boil for one minute only. Slice the pre-cooked chicken breasts on the diagonal. Add the sliced chicken, just bring to the boil, and immediately remove the pan from the heat.

Taste and add Chilli & Garlic Seasoning and lemon juice. Serve in soup plates with fresh bread on the side.