Serves
4
Prep Time
10 minutes
Cooking Time
25 minutes
Ingredients
- 4 small chicken breast fillets
- 1 teaspoon smoked paprika
- ½ cup risoni
- 1 tablespoon extra virgin olive oil
- 1 large clove garlic, crushed
- 500g jar Leggo’s EatWell Sauce - Bolognese
- 1¼ cups chicken stock
- Freshly grated parmesan and parsley, for garnish
- Steamed vegetables, for serving
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Method
STEP 1Sprinkle chicken with paprika and season to taste on both sides. Heat oil in a large non stick frypan over medium heat. Add chicken and brown well on both sides. Remove and set aside.
STEP 2
Add risoni and stir for 2 minutes until lightly toasted. Add garlic, Leggo’s EatWell Sauce, stock and stir to combine. Bring to the boil and reduce heat to low.
STEP 3
Return chicken to frypan, cover and cook, occasionally stirring risoni. Cook for 20 minutes or until chicken and pasta is cooked.
STEP 4
Slice chicken, serve with risoni, sprinkled with parmesan and herbs. Serve with vegetables.
Tips
Chicken tenderloins or thigh fillets can be used instead of chicken breasts.
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