SERVES 4-6 REP 15 MINS ✷ COOKING 30 MINS
INGREDIENTS
1 tbs extra virgin olive oil 2 large carrots, peeled, thinly sliced 2 large celery sticks, thinly sliced 1 brown onion, finely chopped 2 garlic cloves, crushed 2 tsp finely grated fresh ginger 500g chicken thigh fillets, trimmed, thinly sliced 750ml (3 cups) saltreduced chicken stock 80g dried wholemeal spaghetti pasta, broken in half 150g broccoli, cut into small florets, large stem peeled, thinly sliced 145g (1 cup) frozen corn 1 zucchini, halved lengthways, thinly sliced crossways Finely chopped fresh continental parsley and finely grated lemon rind, to serve METHOD
1 Heat the oil in a large saucepan over medium heat, Add the carrot, celery and onion. Cook, stirring, for 6-7 minutes or until softened. Add garlic and ginger. Cook, stirring,…
