Chicken Risoni

Chicken Risoni (serve 4)

Ingredients:

- 2 large chicken breast (~600g raw weight)

- ½ brown onion

- 40mL extra virgin olive oil

- Salt and pepper to taste

- 1tsp paprika

- 1.5tsp garlic powder

- 1tsp dried oregano

- 480mL salt reduced chicken stock

- 120mL light cooking cream

- 150g baby spinach

- 170g risoni pasta

- 30mL lemon juice

Method:

1. Chop the chicken breast into bite sized pieces (can also buy pre-chopped chicken pieces if preferred). Finely dice the onion.

2. Heat the oil in a frying pan over medium-high heat and add the chicken (season with salt and pepper). Cook until lightly browned.

3. Add onion, paprika, garlic powder, oregano and lemon juice and sauté for another 2-3 minutes or until onion is softened.

4. Stir in the risoni, ensuring that each grain in coated in oil. Add stock and seasoning with salt and pepper. Bring to the boil then reduce to simmer for 10-15 minutes or until most of the liquid has been absorbed.

5. Stir in the cream then add in the baby spinach and stir until wilted. Serve.