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Basil chicken with tomato and zucchini risoni

Basil chicken with tomato and zucchini risoni

7
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
A fresh and simple midweek dinner and the leftover risoni makes a next-day lunch!

Ingredients

Dry pasta

220 g, (risoni)

Fresh basil

¾ cup(s)

Skinless chicken breast

430 g, (4 x 120g), fat trimmed, halved horizontally

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs

Garlic

1 clove(s), crushed

Olive oil

1 tbs

Zucchini

2 medium, thinly sliced

Green string beans

300 g, trimmed, cut into 3cm lengths

Cherry tomatoes

200 g, (or grape), halved

Salt reduced chicken stock

½ cup(s), (125ml)

Rocket

200 g, trimmed

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. Meanwhile, finely shred ¼ cup basil (see tip). Place chicken, rind, juice, shredded basil, garlic and half the oil in a large bowl. Season with salt and freshly ground black pepper. Toss to coat.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
  4. Heat remaining oil in a large saucepan over medium-high heat. Cook zucchini, beans and tomatoes, stirring, for 2 minutes or until vegetables are softened. Add stock and risoni and cook, stirring, for 2 minutes or until heated through. Stir in remaining basil and season with salt and freshly ground pepper. Serve risoni with chicken and rocket.

Notes

Risoni looks like rice but is actually a small, seed-shaped pasta that can be enjoyed hot or cold. It is available in packets in the pasta aisle of the supermarket. Tip: Always shred basil just before using otherwise the edges may bruise and turn black

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