John Myers
Ingredients for 4 servings:
- 1 tbsp olive oil
- 1 garlic clove(s), pressed
- 2 onions, cut into rings
- 1 tsp coriander, ground
- 2 carrots, cut into strips
- 125 g chicken breast, cooked
- 1 cup tomatoes, pureed
- 1.2 liters of chicken broth
- 75 g pasta (conchiglie, shell pasta)
- 2 tbsp parsley, chopped
- 1 tsp cayenne pepper
- 75 g mozzarella, diced
- Salt
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Heat oil in a large pan. Fry the garlic and onion for 2 minutes, stirring. Stir in the cilantro. Finely chop the chicken and add it with the carrots. Fry over medium heat for 3 minutes. Add the tomatoes and stock and bring to a boil. Season generously with salt. Add the conchiglie, reduce the heat, and cook the pasta for 8-12 minutes until al dente. Before serving, stir in the mozzarella cubes and parsley. Sprinkle with cayenne pepper. Serve with baguette or ciabatta.
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