HivernalesViandes

Short spaghetti broth

  • Serves 6
  • 40 minutes
  • Easy
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INGREDIENTS

  • 100g Lustucru short spaghetti

  • 250g leftover cooked chicken

  • 200g Comté cheese

  • 2 tablespoons tomato paste

  • 1 carrot

  • 1 red bell pepper

  • 1 onion

  • 1 tomato

  • 2 cloves garlic

  • 1 teaspoon ground paprika

  • 1 teaspoon chili powder

  • 1 small bunch of parsley

  • 1 sprig of thyme

  • 1 chicken bouillon cube

  • Salt and pepper

  • Olive oil

  • 1.5 L water

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Bouillon de spaghetti courts

PREPARATION

Prep time: 10 min Cook time: 30 min

  1. Dice the carrot, bell pepper, onion, tomato, and garlic into a very small mirepoix.

  2. Finely mince the chicken.

  3. Chiffonade the fresh herbs.

  4. In a Dutch oven, sauté all the vegetables with the spices for 5 minutes in 4 tablespoons of olive oil.

  5. Season with salt and pepper.

  6. Add the diced chicken, herbs, garlic, bouillon cube, tomato paste, and 1.5 liters of water.

  7. Simmer covered for 25 minutes.

  8. Add the pasta and cook for another 5 minutes.

  9. Grate the Comté cheese.

  10. Serve in large bowls with the cheese.