Chicken drumsticks with ratatouille risoni
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How to make Chicken drumsticks with ratatouille risoni
Yield = 4Prep time: 0:10
Cook time: 0:30
Total time: 0:40
Ingredients
- 1 large eggplant, cut into 2.5cm pieces
- 2 large zucchini, thickly sliced
- 1 red capsicum, halved, thickly sliced
- olive oil cooking spray
- 8 small chicken drumsticks, skin removed
- 2 cups Italian tomato pasta sauce
- 1/3 cup dried risoni pasta
- 1/2 cup small basil leaves
Method
- Step 1 Preheat oven to 240°C. Place eggplant, zucchini and capsicum in a large roasting pan. Spray vegetables with oil. Roast for 25 to 30 minutes or until light golden.
- Step 2 Meanwhile, heat a heavy-based saucepan over high heat. Spray with oil. Cook drumsticks in batches, turning occasionally, for 5 minutes or until light golden. Return all chicken to saucepan. Add pasta sauce. Reduce heat to medium-low. Cover and simmer for 10 minutes. Stir in risoni. Cook, covered, for a further 10 minutes or until chicken is cooked through.
- Step 3 Stir in roast vegetables and basil. Season with salt and pepper. Serve.
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