RECIPE BY:

Michael Weldon

INGREDIENTS:

• 500g Coles Family Hot Roast BBQ Chicken, meat picked from bone
• 2 x packets Coles Vegetable Soup Kit
• 250g Coles Spaghetti, broken into 5cm pieces
• ½ red onion, sliced
• 4 cloves garlic, chopped
• Pinch of chilli flakes, or as desired
• 2L Massel Salt Reduced Chicken Liquid Stock
• 1 can Ardmona Diced Tomatoes
• Cobram E state Robust Extra Virgin Olive Oil
• Salt
• Pepper
• Coles Italian Parmigiano Reggiano
• 4 Bread Rolls

METHOD:

• In a large saucepan over a medium heat add a drizzle of olive oil and brown onions, with a pinch of salt to draw out the moisture, garlic and chilli flakes, cook until the onions start to caramalise. Add stock and diced tomatoes. Bring to boil. Break spaghetti into broth and mix.  Cook for 5 minutes until spaghetti begins to soften.  Add vegetable packets and cook for 5 more minutes or until pasta is cooked.  Add chicken and stir.
• Serve in a bowl and finish with grated parmesan cheese and a bread roll. Enjoy!