CREAMY RISONI WITH CHICKEN, CHERRY TOMATOES & SPINACH

Creamy, flavoursome and so tasty!!! This is a great meal to make for the whole family.

Serves 4

Ingredients:

• 6-8 chicken tenderloins (approx. 700g)

• 1 tablespoon plain flour

• 1 tablespoon lemon & herb seasoning

• 2 tablespoons extra virgin olive oil

• 2 cups cherry tomatoes

• 1 tablespoon extra virgin olive oil

• 1 tablespoon butter

• 2 shallots, finely diced (or one brown onion)

• 2 cloves garlic, finely diced

• 1 large zucchini, finely diced

• 1 cup risoni

• 1 cup chicken stock

• 1 cup thickened cream

• 1 teaspoon Dijon mustard

• 1/2 cup grated parmesan

• 2 cups baby spinach

• 1 large lemon, juiced

• 1/2 cup parsley, chopped

Method:

1. Preheat oven to 200 degrees Celsius. Lay out cherry tomatoes onto a roasting dish. Drizzle with extra virgin olive oil and season well. Roast in the oven for 20-30 mins, until soft and juicy.

2. Meanwhile, mix together the lemon & herb seasoning and the plain flour. Rub the mix all over the chicken tenderloins. Preheat a large cast iron fry pan or shallow casserole pan onto medium heat and add the olive oil. Cook each side of the chicken tenderloins for about 3-4 minutes until just cooked through. Remove and set aside.

3. Add butter to the same pan. Then add shallot, cook, stirring for 2-3 minutes. Then the garlic and stir through. Add the zucchini and cook, stirring, for 2-3 minutes. Then add the risoni and chicken stock. Mix well and bring to the boil, then turn down to a gentle simmer and cook for 7-8 minutes. Add the cream and mustard and still through. Then add the grated parmesan. Cook gently for about 2-3 mins, until the cream has thickened. Turn off the heat, add the spinach leaves and mix then through, then add the fresh lemon juice. Return the chicken tenderloins back to the pan. Then scatter over the roasted cherry tomatoes and parsley.