Categories: Meals

Ingredients

• Marinade
• 2 tbsp white wine vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp Italian herb mix (or make your own with basil, parsley, oregano)
• 1 garlic clove, minced
• 1/2 tsp salt + black pepper
• Chicken
• 1 tbsp olive oil
• 4 x 110 - 120g/4oz chicken breasts, skinless and boneless (Note 1)
• Risoni
• 1/2 tbsp olive oil (if required)
• 1 small onion, finely chopped (brown, white, yellow)
• 1 garlic clove, minced
• 1 red capsicum / bell pepper, chopped
• 11/2 cups risoni / orzo pasta (Note 2)
• 400g/14oz can crushed tomato
• 3 cups chicken stock / broth
• 1 tsp Italian herb mix
• Pinch of red pepper flakes (optional)
• Salt and pepper
• 1/4 cup (3 tbsp) grated parmesan cheese (optional)
• 1 cup basil leaves

Directions

1. Mix Marinade ingredients together in a large bowl. Add chicken and mix to coat. Marinate for 1 hour – 24 hours (See Note 3 to skip marinating).

2. Heat oil in skillet over medium heat. Add chicken and cook for 4 minutes on each side, or until cooked. Transfer to a plate and cover with foil to keep warm while resting.

3. Turn heat up to medium high. Add oil if required.

4. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute or until onion is translucent.

5. Add risoni, tomato, chicken stock, Italian herbs, red pepper flakes, salt and pepper. Mix and bring to simmer, then lower heat to medium low or so it simmers gently.

6. Cook for 9 – 10 minutes, stirring frequently (otherwise it will stick).

7. Take it off the stove when the risoni is just cooked (touch under is ok, finishes cooking in residual heat very quickly). It should still be saucy (see video).

8. Stir through parmesan and basil – excess liquid will evaporate in this step.

9. Spoon risoni into serving bowls, top with chicken. Serve with extra parmesan and basil.

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