Name: Chicken minestrone
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 gram chicken thigh fillets, chopped; 1 brown onion (150g), sliced thinly; 1 clove garlic, crushed; 2 rindless bacon rashers (130g), chopped coarsely; 1 trimmed celery stalk (100g), sliced thickly; 1 carrot (120g), chopped coarsely; 400 gram can crushed tomatoes; 300 gram can kidney beans, rinsed, drained; 3 cup (750ml) chicken stock; 40 gram macaroni; 2 tablespoon chopped fresh oregano; 1 tablespoon finely chopped fresh flat-leaf parsley

Chicken minestrone

There are as many versions of minestrone as there are regions in Italy, but this version simplifies the process with no loss of goodness or flavour.

Ingredients

500 gram chicken thigh fillets, chopped

1 brown onion (150g), sliced thinly

1 clove garlic, crushed

2 rindless bacon rashers (130g), chopped coarsely

1 trimmed celery stalk (100g), sliced thickly

1 carrot (120g), chopped coarsely

400 gram can crushed tomatoes

300 gram can kidney beans, rinsed, drained

3 cup (750ml) chicken stock

40 gram macaroni

2 tablespoon chopped fresh oregano

1 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Cook chicken, onion, garlic, bacon, celery and carrot in large microwave-safe bowl, covered, on medium-high (70%) 15 minutes, stirring once during cooking.

2.Add undrained tomatoes, beans, stock and pasta; cook, uncovered, on medium-high (70%) about 10 minutes or until pasta is just tender. Stir in herbs.

There’s no greasy frying pan to wash up after the bacon and vegies are softened, and the cooking time is practically halved from the usual cooktop method.
Note

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Ingredients

Method

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