Chicken and Mushroom Broth Thai Style

Cottage Pie

A quick and tasty meal all in one!

Serves 4 - 5


  • 4 skinless chicken breasts
  • 4 tablespoon (60ml) basil pesto
  • 2 tablespoon (30ml) peanut or canola oil
  • 200-250g sliced mushrooms
  • 2 cloves garlic, crushed
  • 4 cups (1 litre) of water
  • 4 x 25g sachets OXO Concentrated Liquid Chicken Stock
  • 1 cup (250ml) small pasta shells
  • 2 tablespoon (30ml) soy sauce
  • ½ bunch pak choi or baby spinach, roughly chopped
  • 1 red chilli, sliced finely
  • salt and pepper to taste
  • 1 tablespoon (15ml) fresh lemon juice


  • Make 3-4 diagonal slashes into each breast and rub basil pesto over the breasts and into the slashes.
  • Place breasts on a plate and microwave open on 70% power for 6 minutes. Leave to rest.
  • Sauté the mushrooms and garlic in the oil until limp, then add the water, OXO Concentrated Liquid Chicken Stock and pasta shells.
  • Simmer for 8 minutes until the pasta is cooked.
  • Add the soy sauce, greens and sliced chilli, bring to the boil for one minute only.
  • Slice the pre-cooked chicken breasts on the diagonal.
  • Add the sliced chicken to the broth and just bring to the boil, once at boil immediately remove the pan from the heat.
  • Taste and add seasoning and lemon juice. Serve in soup plates with fresh bread on the side.