Pastina in chicken broth with shredded chicken and Grana

Ingredients

For 1 serving

• Durum wheat pasta60 g
• Chicken breast110 g
• Carrots60 g
• Celery40 g
• Chicken broth500 ml
• Grana Padano10 g
• Parsleyto taste
• Saltto taste

Contains: gluten, lactose, celery,

Method

1. Peel the carrot, trim the celery and cut them into 2–3 large pieces.
2. Put the chicken stock in a pan with the carrot and celery, bring to the boil, add the chicken breast and poach it for 25 minutes over a low heat, barely simmering, until white and cooked through.
3. Lift out the chicken and vegetables; shred the chicken with two forks and cut the carrot and celery into small dice. Taste the stock and add salt.
4. Bring the stock back to the boil and cook the pastina for the time on the packet, stirring now and then, until al dente.
5. Return the chicken and vegetables to the pan and heat for 1 minute. Serve with grated Grana Padano and chopped parsley.