Chicken and bean stew

Instructions

1 Cut chicken in bite-sized chunks. Spray a non-stick pan with oil and cook chicken until evenly browned.

2 Spray a little more oil in pan. Add vegetables and cook for 2-3 minutes. Stir in herbs, 2 cups water and stock. Bring to the boil. Stir well, reduce heat. Cover and cook for 20 minutes until chicken is tender.

3 Meanwhile, cook risoni following packet directions.

4 Add risoni and beans to pan, then simmer for 5 minutes. Season with freshly ground black pepper. Sprinkle over fresh parsley and serve with crusty bread.