Creamy Chicken & Risoni Bake
Creamy Chicken & Risoni Bake
Rate this RecipeIngredients
- 2 chicken breast chopped into cubes (about 450g)
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon extra virgin olive oil
- 1 green zucchini cut into half moons
- 2 garlic cloves finely diced
- 1 cup risoni
- 1 cup broccoli chopped into small florets
- 250 g cherry tomatoes
- 1-2 tablespoons sun-dried tomato pesto or preferred pesto
- 2 cups chicken stock
- 1/2 cup milk preferred milk
- Add after:
- 2 cup spinach
- 1/2 cup parmesan grated
- Salt & black pepper
Instructions
- Preheat the oven to 200°C (fan-forced).
- In a bowl, combine chicken with paprika, oregano, olive oil, and massage to coat.2 chicken breast, 1 tablespoon paprika, 1 tablespoon dried oregano, 1 tablespoon extra virgin olive oil
- Heat a large pan over medium heat. Add the chicken, zucchini and garlic, and cook for 5-7 minutes, until the chicken is lightly golden. Set aside.2 chicken breast, 1 green zucchini, 2 garlic cloves
- In a large oven-safe baking dish, add risoni, broccoli and cherry tomatoes, the cooked chicken mixture, pesto, chicken stock and milk. Stir well to combine and cover tightly with foil.1 cup risoni, 1 cup broccoli, 250 g cherry tomatoes, 2 chicken breast, 1-2 tablespoons sun-dried tomato pesto, 2 cups chicken stock, 1/2 cup milk
- Bake for 35 minutes, then remove from the oven, uncover and stir well to ensure the risoni cooks evenly.
- Return to the oven uncovered and bake for another 10–15 minutes, or until the top is golden and the liquid is mostly absorbed.
- Remove from the oven, stir through the spinach and parmesan until wilted and creamy.2 cup spinach, 1/2 cup parmesan
- Season with extra salt and pepper to taste, then serve or portion into containers for easy meals.Salt & black pepper
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