|Ingredient (serves 3):
250g Alce Nero Organic Fusilli
350g Alce Nero Organic Tomato Sauce with Eggplant
2 tbsp Alce Nero Organic Extra Virgin Olive Oil
1 tbsp of chopped garlic
1 medium onion, finely chopped
1 medium carrot, diced
1 large stick celery, thinly sliced
1 medium potato, peeled and diced
1 liter chicken stock
220g chicken breast fillets, diced (without skin)
Heat the oil in a medium saucepan over medium heat until hot.
Add garlic, onion and cook, stirring often, for 3 minutes or until golden brown.
Add carrot, celery and potato and cook, stirring often, for 5 minutes.
Add tomato sauce and cook, stirring, for 5 minutes.
Add stock, cover and bring to the boil.
Add pasta into stock, bring to low heat and cook for10-12 minutes.
Add chicken, partially cover and cook until pasta is tender.
Ladle noodle soup into serving bowls and serve.