Chicken & Pesto Risoni

Ingredients (serves 4)

• 1 tbs extra virgin olive oil

• 500g chicken breast, diced

• 1 brown onion, diced

• 2 garlic cloves, minced

• 1 medium zucchini, grated

• 1 tbs lemon juice

• 1 cup risoni

• 1 cup frozen peas

• 2 cups chicken bone broth

• 2 tbs basil pesto (homemade or store bought)

• ½ cup light cooking cream

• 2 cups baby spinach

• Salt and pepper, to taste

• Grated parmesan, to serve

Method

1. Heat oil in a large frying pan over medium heat. Cook chicken until lightly browned, then set aside.

2. To the same pan, add onion, garlic, zucchini and lemon juice. Saute for 2-3 minutes, or until soft.

3. Add chicken back into pan, along with risoni, and stir to combine. Add frozen peas and bone broth, and season with salt and pepper. Bring to a boil, then cover, reduce heat to low, and allow to simmer for 10-15 minutes (stirring occasionally), until most of the liquid has been absorbed.

4. Add pesto, cooking cream and baby spinach, and stir until creamy and heated through.

5. Serve topped with grated parmesan (if using), and enjoy!