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Chicken and vegetable risoni

  • Time to make: 25 mins
  • Serving: 4 people
Ratings: 4.8
Ingredients

Ingredients

  • 2 cups risoni pasta or other small pasta shapes
    • 2 tablespoons sun-dried tomato pesto
    • olive spray oil
    • 400g lean chicken, cut in strips
    • 1 ½ teaspoons Tuscan seasoning
    • 4 cups mushrooms, sliced or diced
    • 4 tomatoes, chopped
    • ½ cup frozen peas or peas and sweet corn mix
    • 4 cups rocket
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Cook pasta until tender. Drain. Toss in pesto then set aside.

    2 Heat a non-stick frying pan with a little oil spray. Toss chicken in seasoning then cook until lightly golden. Add to pasta.

    3 Wipe out pan and heat with a little more oil spray and add vegetables, except the rocket. Stir-fry for 4-5 minutes or until lightly cooked.

    4 Return chicken to pan with pasta. Add rocket. Heat through. Season with pepper. Garnish with extra rocket or basil if preferred.

    Variations

    • Make it gluten free: Use gluten-free pasta, pesto and seasoning.
    • For something different, swap Tuscan seasoning for dried mixed herbs.

    HFG tip

    To vary the texture in this dish, blend half the vegetables in a processor.

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