4 skinless chicken breasts
3 tbsp pesto
1.2 litres/2 pints/5 cups chicken stock
150g/5oz mushrooms, sliced
1 red chilli, seeded and halved
75g/3oz small soup pasta
2 tbsp soy sauce
a small handful of chopped flat-leaf parsley
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Make a few slashes in the chicken breasts and rub the pesto over the chicken, pushing it into the cuts. Place the chicken in a roasting pan and roast in the oven for 20 minutes.
3 Meanwhile, put the stock in a pan and bring to the boil. Reduce the heat and add the mushrooms, chilli and pasta. Cover the pan and simmer gently for 5 minutes until the pasta is cooked. Stir in the soy sauce.
4 Slice the chicken and add to the broth with the parsley.
5 Ladle into warmed bowls and serve immediately.