Chicken and Risoni Bake
Whether you're serving it with a fresh green salad, garlic bread, or steamed vegetables, Chicken and Risoni Bake is a one-pan wonder that is bound to impress the most discerning tastebuds.
Ingredients
- 3 tablespoon olive oil
- 6-8 chicken drumsticks
- 1 cup sliced leek
- 200 g 7 oz cremini mushrooms, sliced
- 1 ½ risoni pasta
- 600 ml 20 fl.oz chicken stock
- 150 ml 5 fl.oz full-fat cream
- 1 lemon zest
- 1 teaspoon thyme
- salt and pepper
- 2 garlic cloves minced
Instructions
- Preheat the oven to 200C/400F.
- Drizzle chicken drumsticks with olive oil and season with salt. Bake for 20 minutes.3 tablespoon olive oil, 6-8 chicken drumsticks, salt and pepper
- Saute mushrooms with some olive oil, salt and pepper for 5 minutes, add leeks, cook for 7 minutes more or until leeks are soft. Mix in lemon zest, garlic and thyme, cook for 30 seconds.3 tablespoon olive oil, 1 cup sliced leek, 200 g 7 oz cremini mushrooms, sliced, 1 lemon, salt and pepper, 2 garlic cloves, 1 teaspoon thyme
- Combine vegetables with pasta, transfer into a casserole dish. Top pasta with half-cooked chicken, pour cream and stock over and bake for 30 more minutes.1 ½ risoni pasta, 150 ml 5 fl.oz full-fat cream, 600 ml 20 fl.oz chicken stock
Nutrition
Calories: 329kcalCarbohydrates: 10gProtein: 18gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 101mgSodium: 236mgPotassium: 507mgFiber: 1gSugar: 4gVitamin A: 675IUVitamin C: 13mgCalcium: 50mgIron: 1mg
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