Hands-on Time= 25 Mins
Total Time= 25 Mins
Yield= Serves 6
1 1/2 tablespoons canola oil (or other)
1 1/2 cups sliced carrot (thickness of your liking)
1 cup chopped onion
2/3 cup sliced celery
2 cups water
about 1 litre of chicken stock (unsalted if possible)
2 teaspoon dried thyme or 4 fresh thyme sprigs
6 ounces whole-grain rotini (such as Barilla; about 2 cups)
350 gram of skinless, boneless left over roast chicken or cooked breast, shredded
3/4 teaspoon salt (unless using salted broth)
1/4 teaspoon black pepper
How To Make
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; cook for 5 minutes.
While vegetables cook, pour 2 cups water and stock into the pot or alternatively a microwave-safe bowl and microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)
Add hot stock mixture to pan and bring to boil. Stir in thyme and pasta; reduce heat to medium, and cook for 8 minutes.
Add cooked chicken, salt and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.