Chicken stock, made with Knorr style stock cubes at the rate of 1 per litre of water. Add half a teaspoon of garlic granules and half a teaspoon of ginger.
Chicken. Used to be breast strips, but drop in a leg portion or two and allow to cook through, then strip the meat off and the extra flavour from the bones will have gone into the stock.
Pasta. Could use 5 nests of tagliatelle, but linguine holds its consistency better. Aim for as much as you would use to feed two. Add to the pot when the bones have been removed and simmer until tender.
When the pasta is ready, stir in 100g washed spinach, heat just long enough for it to wilt. You can add as much spinach as you like – 100g is just a guideline.