Chicken and mushroom broth

Name: Chicken and mushroom broth
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 skinless chicken breasts; 1.1 L (2 pints) fresh chicken stock; 100 mL (3 1/2fl oz) medium sherry; 150 g (5oz) exotic mushrooms, cleaned and sliced; 1 red chilli, halved; 75 g (3oz) conchigliette pasta; 2 tbsp. soy sauce; A small handful of chopped pak choi or spinach leaves

Try this delicious dairy-free broth

By The GH Kitchen TeamPublished: 05 February 2007

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Yields:

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Ingredients

4 skinless chicken breasts
1.1 l (2 pints) fresh chicken stock
100 ml (3 1/2fl oz) medium sherry
150 g (5oz) exotic mushrooms, cleaned and sliced
1 red chilli, halved
75 g (3oz) conchigliette pasta
2 Tbsp. soy sauce
A small handful of chopped pak choi or spinach leaves

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan) mark 6. Make the pesto as above, omitting the Parmesan. Make a few slashes in 4 skinless chicken breasts, then rub the pesto over the chicken, pushing it into the cuts. Put into a roasting tin and roast for 20min. Meanwhile, put 1.1 litres (2 pints) fresh chicken stock into a pan with 100ml (3½fl oz) medium sherry and bring to the boil. Add 150g (5oz) exotic mushrooms, cleaned and sliced, 1 red chilli, halved, and 75g (3oz) conchigliette pasta. Cover and simmer for 3min until pasta is cooked. Stir in 2tbsp soy sauce. Slice the chicken into the broth with a small handful of chopped pak choi or spinach leaves. Divide among four plates and serve immediately. Add a dash of Tabasco if you like it hot!

Per Serving:

Calories: 450
Total carbs: 15 g
Total fat: 30 g
Saturated fat: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time