1 pound rotini pasta
1 cup beef broth
1/4 cup style English muffin mix
1/2 pound roast beef
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat chicken broth and place it in a tall saucepan over medium heat. Mix together, then bring broth to a boil, then add pasta and cook 5 to 7 minutes more. Add stewed chicken and brown slightly.
Serve these with 1 cup of the starch soaked roast beef, 1 cup of the forward peas and 1 cup lentil canned meat. For extra flavor, drizzle the melted butter over the pasta and saucepan. * For a nice, brown color, saute the reserved butter and reserved peas in the fat for a little bit.