Spanish Chicken Risoni

Chloe's Spanish Chicken Risoni

Recipe thanks to Chloe Coates from Campaspe Community Children’s Centre

Ingredients

  • 2 tbsp olive oil
  • 500g chicken breast (diced)
  • 1 chorizo (diced)
  • 1 tbsp minced garlic
  • 80g sun-dried tomatoes in oil (sliced)
  • 140g capsicum
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 200g risoni (orzo)
  • 500ml chicken stock
  • 250ml reduced fat, thickened cream
  • 2 handfuls fresh baby spinach
  • ½ cup grated parmesan, plus extra to serve

Instructions

  • Heat the olive oil in a large pan with a lid over medium–high heat. Add the chicken and chorizo and cook for 5 min or till chicken is brown n chorizo is going crispy.
  • Stir through the garlic, sun-dried tomatoes, roasted capsicum, oregano, thyme and sweet paprika.
  • Add the risoni, chicken stock and thick cream. Bring to a gentle simmer so that it is just bubbling.
  • Cover and cook for 12–15 minutes or until the risoni is fully cooked – removing the lid to stir the risoni frequently, to stop the sauce from sticking to the base of the pan.
  • Remove the pan from the heat, add the spinach and parmesan and season to taste with salt and pepper
  • Sprinkle with extra parmesan just before serving and enjoy
Image
Chloe's Spanish Chicken Risoni
Chloe's Spanish Chicken Risoni

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