Chicken Noodle Pot

Ingredients

  • 2 Noodle nests
  • 100g Shredded, cooked chicken
  • 2 Spring onion
  • 1 Carrot, grated
  • 100g Sweetcorn
  • 1 Stock cube
  • 1 tbsp Tomato Puree

Method

  • Pour 700ml/1¼ pint freshly boiled water into a heatproof jug or container, add the stock cube and tomato puree, stir well to dissolve.
  • In 2 heatproof containers split the noodles, spring onions, sweetcorn, grated carrot and chicken.
  • Pour over the liquid evenly over the 2 dishes.
  • Cover with a lid, plate, or clingfilm and leave to stand for 5 minutes, or until the noodles and peas are cooked and the chicken is hot through.
  • If it isn’t quite hot enough give it a 1 minute in the microwave.

More recipes:

  • Department for Education
  • Medway Council

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