Pasta with Chicken Broth, Butter and Parmesan

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Ingredients

• US Customary – Grams
• 4 cups chicken broth/stock
• 2 cups small pasta shapes – pastina/stelline/orzo
• 1/2 stick butter
• 1/4 cup grated Parmigiano cheese
• black pepper
• Salt to taste (you probably won’t need any)
• fresh basil (parsley works well too)

Instructions

1. Bring the chicken stock to a boil.
2. Add the pasta and stir well
3. Turn the heat down to a very gently simmer and cook the pasta as per the packet instructions. Ensure you stir it during the cooking as you are only using a small amount of stock. (see notes)
4. Once the pasta is cooked, remove it from the heat and stir in the butter.
5. Use a slotted spoon to divide the pasta between the serving bowls.
6. Pour over the chicken stock. (See notes)
7. Add the parmesan, plenty of black pepper and garnish with your fresh herbs.

Notes

• To ensure the 4 cups of broth/stock is enough to cook the pasta and leave you with some to spoon over, you need to cook this over a very low heat. This prevents some of the evaporation. If the mixture boils you will find you run out of stock. 
• If this does happen add some boiling water to your pasta, not too much as you will dilute the wonderful chicken flavour.
• When you serve add as little or as much of the buttery stock as you like. It really is a personal preference

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