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
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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).
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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.
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Turn heat up to medium high. Add oil if required.
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Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute or until onion is translucent.
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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.
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Cook for 9 – 10 minutes, stirring frequently (otherwise it will stick).
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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).
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Stir through parmesan and basil – excess liquid will evaporate in this step.
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Spoon risoni into serving bowls, top with chicken. Serve with extra parmesan and basil.