Fry Light
1 carrot, finely chopped or grated
1 leek, finely sliced
1 garlic clove, crushed
400g canned chopped tomatoes
900ml (1.5pts) vegetable stock
salt and pepper
small soup pasta
2 cooked chicken breasts, shredded
2 tablespoons chopped fresh parsley
1. Heat the fry light in a large pan, add the carrot and cook gently for 3-4 minutes. Add the leek and cook gently for 2-3 minutes.
2. Pour in the canned tomatoes and stock and bring to a simmer. Season to taste, cover and cook for 10 minutes.
3. Add the pasta and cook for the time on packet. Add chicken for the last 2-3 minutes. Stir in the parsley.
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