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| Leek and Chicken Broth with Avo Baguette |
Serves 4
EASY
Preparation: 15 minutes
Cooking: 25 minutes
Ingredients:
- olive oil 1 T
- free-range chicken breasts 2, quartered
- leeks 3, cut into chunks
- celery 2 sticks, thinly sliced
- garlic 4 cloves, finely chopped
- chicken stock 4 cups
- baby spinach 2 cups
- parsley 1 cup roughly chopped
- rosmarino pasta 2 cups, cooked al dente
- French baguette 1, halved and toasted
- avocados 2, mashed
- lemon 1, juiced
- sea salt and white pepper, to taste
Directions:
- Fry the chicken in the olive oil over a very high heat. Remove from the pan. Add the leeks, celery and garlic and fry until the leeks are soft.
- Return the chicken to the pan. Add the stock and baby spinach and warm through. Add the parsley.
- Just before serving, add the cooked pasta.
- Generously spread the avocado onto the baguette. Squeeze over some lemon juice and season with salt and pepper. Serve with the chicken broth.
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