Chicken Risoni with Lemon & Spinach
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Chicken Risoni with Lemon & Spinach
Recipe By Courtney Roulston
Ingredients
1 cup San Remo risoni no. 47
2 tbs extra virgin olive oil
1 brown onion, sliced into thin wedges
3 cloves garlic, crushed
4 sprigs thyme
3 cups Coles reduced salt chicken stock
450 g free range chicken tenderloin strips
1 cup sugar snap or snow peas
½ lemon, zest and juice
2 cups baby spinach leaves to serve
¼ cup parmesan, grated from a block
sea salt and black pepper to taste
Method
Heat the oil over a medium heat in a large frying pan.
Cook the onion for 2 minutes to soften then add in the garlic and cook for 1 minute. Add in the thyme, risoni and stock and bring up to a simmer. Nestle the chicken filets into the middle of the pan so they are covered halfway up with liquid. Cover with a lid and leave on a very gentle simmer for 6 - 8 minutes, or until the chicken is cooked through.
Remove the chicken from the pan and roughly shred it using two forks.
Continue to cook the risoni until it is al dente then stir through the peas and leave on the heat for 1 minute to soften them.
Remove the pan from heat and stir through the spinach, lemon zest and lemon juice.
Top with the shredded chicken, parmesan cheese, cracked black pepper and an extra drizzle of extra virgin olive oil.
