Directions
- 1Heat olive oil, onion, celery, carrot and garlic in a pan and cook until translucent.
- 2Add the chicken and cook, stirring for 3-4 minutes, until browned.
- 3Add the thyme leaves, sun-dried tomatoes, tomato paste, chilli flakes, risoni, stock and cream and season with pepper.
- 4Mix to combine and pop the lid on and allow to cook over medium-low heat for 15-20 minutes until most of the liquid has been absorbed and it has thickened.
- 5Add the spinach and mix to wilt.
- 6Add the parmesan cheese and stir through.
- 7Serve with fresh basil leaves.
Ingredients
- tbs olive oil
- onion
- celery sticks
- carrot
- garlic cloves
- 500 g chicken thighs
- sundried tomatoes
- tbs thyme leaves
- 2 tsp sweet paprika
- tbs tomato paste
- tsp chilli flakes
- cup risoni
- cup pouring cream
- 3 cups chicken stock
- to taste pepper
- handfuls baby spinach leaves
- cup grated parmesan cheese
- fresh basil leaves
Equipment
frypanlid
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