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.
