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Ingredients
- 225g/8oz canned chopped plum tomatoes
- 200g/7oz frozen mixedvegetables
- 100g/4oz elbow macaroni
- 50g/2oz onion, chopped
- 1⁄4 teaspoon chopped fresh oregano
- 1⁄8 teaspoon garlic powder
- 1 bay leaf
- 225ml/8fl oz chicken stock
- 200g/7oz cooked chicken, diced
- salt and freshly ground black pepper
Instructions
- Put all the ingredients except the chicken in a saucepan and bring to the
boil. Reduce the heat and boil gently for about 15 minutes, uncovered,
until the macaroni is tender. Stir several times to prevent the macaroni
from sticking together. - Add the chicken and heat to serving temperature. Remove the bay leaf
and serve immediately.
