Pasta with Chicken Broth, Butter and Parmesan

By charlotteh371

Ingredients

• 4 cups chicken stock
• 2 cups small pasta shapes - pastina/stelline/orzo
• 60 g (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)

Preparation

Step 1

Bring the chicken stock to a boil.
Add the pasta and stir well
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.
Once the pasta is cooked, remove it from the heat and stir in the butter.
Use a slotted spoon to divide the pasta between the serving bowls.
Pour over the chicken stock. (See notes)
Add the parmesan, plenty of black pepper and garnish with your fresh herbs.
Recipe Notes
I like plenty of the buttery broth, but Stew prefers only a small amount. Add as much or as little as you like.