This is very tasty! Cook it gently in chicken stock for around 10 minutes, then add a half-spoon of butter and a handful of grated cheese (Parmigiano Reggiano or Grana Padano), and stir gently. To make chicken stock, put into a large pot one full fat chicken, one full onion, two carrots, three legs of celery, 10 litres of cold water, one tomato, two garlic cloves. Simmer gently for three hours over medium flame, covered with a lid. You can use this stock for chicken salad or add some to your tortellini. And you can freeze it.