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How to make One pan chicken risoni bake

Yield = 6
Prep time: 0:15
Cook time: 1:00
Total time: 1:15

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 6 chicken thigh cutlets, skin on
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons white balsamic vinegar
  • 690g jar Coles Italian tomato and basil pasta sauce
  • 2 cups chicken stock
  • 500g dried risoni pasta
  • 250g green beans, trimmed
  • 1/3 cup pitted kalamata olives, chopped
  • 80g fetta, crumbled
  • 1/2 cup fresh basil leaves

Method

  • Step 1 Preheat oven to 180C/160C fan-forced.
  • Step 2 Heat half of the oil in a large ovenproof frying pan over medium-high heat. Cook chicken for 6 minutes each side or until well browned. Transfer chicken to a plate.
  • Step 3 Add onion to same pan over medium heat. Cook stirring, for 3 minutes or until softened. Add garlic. Cook, for 30 seconds to until fragrant. Add half the vinegar. Stir to combine. Add pasta sauce, stock and 1 1/4 cups water. Bring to a simmer. Season.
  • Step 4 Stir pasta into sauce mixture. Top with chicken. Bake for 35 to 40 minutes or until chicken is cooked through and risoni is tender. Using a fork, fluff risoni to separate grains.
  • Step 5 Meanwhile, cook beans in a saucepan of boiling salted water for 2 minutes or until just tender. Drain. Rinse under cold water. Drain. Halve lengthways. Toss beans in a bowl with olives, fetta, and remaining vinegar and oil. Season
  • Step 6 Serve pasta bake topped with salad and basil leaves.