Ingredients:
1 bay leaves
32 ounces chicken broth
1 cup dry pasta
1 cup chicken ( cubed or shredded)
1 teaspoon lemon pepper ( store-bought blend)
1/8 teaspoon fresh ginger, minced
1 tablespoon garlic, minced
1/2 cup onions, chopped
1/4 cup fresh cilantro, chopped
red chili pepper flakes or red chili paste or minced fresh serrano chili peppers, to taste
Directions:
Heat the chicken broth with the bay leaf until broth boils.
Add pasta; return broth to boil.
Add chicken and lemon pepper; return broth to boil.
Let mixture cook until pasta is done, about 10 minutes (if you’re using uncooked chicken, test the chicken for doneness– but it should be cooked by the time the pasta is done).
Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.
Stir in cilantro and chili; cook one more minute, then serve.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.