1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery stalks, diced
2 garlic cloves, finely chopped
¼ teaspoon red chili flakes
2 chicken breasts (about 1 lb / 450 g)
6 cups (1.5 liters) chicken stock
½ cup (75 g) pastina
1 can (14 oz / 400 g) artichoke hearts, drained, rinsed and quartered
Juice of 1 small lemon
A handful of fresh parsley
Salt and freshly ground black pepper to taste
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Heat the olive oil in a large stock pot or Dutch oven and sauté the onion, carrot and celery for 6-8 minutes over medium heat until softened.
Next, add the garlic and red chili flakes and continue to cook for another minute.
Place the chicken breasts in the pot and cover everything with the chicken stock. Bring to a boil, then cover with a lid and simmer on medium-low heat for 15 minutes.
Take the chicken breasts out of the pot and add the pastina. Cook for 10 more minutes until the pasta is al dente. Make sure you stir from time to time to prevent the pasta from sticking to the bottom of the pot.
Meanwhile, shred the chicken with two forks. Add it back to the pot when the pasta is cooked together with the artichoke and lemon juice.
Stir in the fresh parsley, adjust the seasoning and serve hot, with some extra lemon juice if you like.