Chicken with risoni

Instead of another rice dish, why not jazz up dinnertime with Sipho’s risoni?

Less than 45 minutes Serves: 4

Recipe Type: Mains
Main Ingredient: Chicken

Main Ingredients
750 ml chicken stock
1 can PnP tomatoes, (410g)
2 PnP garlic cloves, crushed
250 grams risoni pasta
1 dash salt and milled pepper, to taste
150 grams PnP Swiss chard, chopped
250 ml PnP white cheddar cheese
Place chicken stock, tomatoes, crushed garlic cloves, risoni and
seasoning in a pot over a medium heat and bring to the boil.
Simmer for 8-10 minutes.
Remove from heat, stir in chopped Swiss chard, cover and set
aside for 5 minutes.
Stir in grated white cheddar cheese.
Heat olive oil in a saucepan and brown chicken breast fillets.
Add chicken stock, season and cover.
Simmer for 10 minutes, or until chicken is cooked through.
Shred using two forks.
Scatter over chopped parsley and basil and mix with the risoni.
Serve with extra grated cheese.

30 ml PnP olive oil Cook's note

4 PnP chicken breast fillets
Drizzle over gremolata (a mix of chopped basil, parsley, garlic,
60 ml chicken stock olive oil, lemon juice, salt and pepper) for a flavour kick.
250 ml PnP chopped parsley
250 ml chopped basil