Barilla Pastina In Chicken Broth With Fresh Vegetables Barilla Food

BARILLA® PASTINA IN CHICKEN BROTH WITH FRESH VEGETABLES| BARILLA

Steps:

• In a large pot, add the water and simmer the chicken with ½ carrot, ½ celery, onion, black peppercorns and bay leaf for approximately 2 hours; skim the broth to remove the fat.
• In a large skillet, sauté the remaining carrot, celery, asparagus and leeks in olive oil for 3-4 minutes or until slightly browned.
• Meanwhile, strain the broth into another pot (remove and discard the bay leaf) and place back onto the stove top to simmer.
• Season the broth with salt and pepper, add the sautéed vegetables and Pastina then cook for 3 minutes.
• Remove soup from the heat and fold in chicken, spinach and tomatoes. Allow soup to rest 30 minutes before serving.

BRODO DI POLLO CON PASTINA (CHICKEN SOUP WITH PASTINA)

Steps:

• Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn't overflow and skimming off any foam that rises to the top.
• Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
• Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.
• While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.