Instructions: Cook macaroni in boiling salted water for 10 minutes. Drain well.

Cut chicken breasts into bite sized pieces.

Peel and dice onions.

Dice tomatoes, celery and capsicum.

Grate carrot.

Heat 1/2 the butter in a pan and brown chicken 2-3 minutes in batches. Remove to a plate and set aside.

Heat remaining butter, add onions, celery, capsicum and carrot. Cook gently 2-3 minutes until vegetables begin to soften.

Add stock, bring to the boil and simmer 5 minutes.

Add chicken, peas, tomatoes, herbs, and macaroni. Stir until heated through, 3-4 minutes.

Can be made ahead and reheated.

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