Sat, 18 March 2017
(Serves 4)
Ingredients:
1 tbsp olive oil
½ an onion, chopped
3 garlic cloves, crushed
3 carrots, chopped
1 celery stalk, chopped
1.2l chicken stock
1 tbsp fresh thyme leaves
250g lasagne sheets, broken into small pieces
2 cooked chicken fillets, shredded
150g baby spinach
Zest and juice of 1 lemon
Salt and black pepper
Method:
1. Heat the olive oil in a large pot over a medium-high heat.
2. Add the onion and cook for 4-5 minutes until softened. Add the garlic, carrots and celery and cook for three minutes longer.
3. Add the stock and thyme, then bring everything to a boil.
4. Add the broken lasagne sheets and cook for 7-8 minutes until al dente.
5. Stir in the chicken and spinach and cook for one minute longer until the spinach has wilted and the chicken is completely heated through.
6. Remove from the heat and stir in the lemon juice and zest. Season with salt and pepper.
