Lemon Chicken Risoni with White Wine and Garlic
Need a dinner that’s healthy but doesn’t feel like you’re missing out? This lemon chicken risoni is about to be your new weeknight obsession! Start by searing juicy chicken breasts, then get that amazing flavor going with herbs, white wine and garlic. The magic happens when you add risoni and Massel Chicken Stock – I always grab the salt-reduced version because we’re loading up with salty kalamata olives and parmesan later! Toss in some fresh greens and you’ve got a restaurant-worthy dinner that comes together in under 30 minutes.
(Serves: Serves: 4 - Prep Time: 10min - Cook Time: 25min)
Ingredients
- 2 cups Massel Liquid Stock Chicken Style Salt Reduced
- 2 tbsp olive oil
- 600g chicken breast
- 1 tbsp dried mixed herbs
- 1 brown onion, diced
- Juice of 1 lemon
- 1/4 cup dry white wine (option to use chicken stock instead)
- 3 cloves garlic, minced
- 1 cup (275g) risoni pasta
- 1 cup frozen baby peas
- 1 bunch asparagus, sliced on an angle
- 125g snow peas, sliced
- 100g pitted kalamata olives, sliced in half
- 40g parmesan cheese, shaved
- Handful parsley leaves
- Salt and pepper
Method
- If your chicken breast fillets are thicker than one inch, then slice them in half horizontally to make them thinner and easier to cook through.
- Place a large heavy based, lidded frying pan on high heat add 1.5 tablespoons of oil and then add the chicken breast. Sear, then reduce the heat to medium. Cover and cook on high heat for four minutes then remove lid turn the chicken and cook for three minutes uncovered. Set chicken aside on a plate.
- If the pan is dry add a little more oil, then add diced brown onion and herbs, and saute until soft. Add lemon juice, white wine and garlic and sauce for a minute more.
- Add risoni pasta and stir through onion mixture, then add Massel Chicken stock to the pan. Bring to a simmer then return chicken breast to the pan, cover and cook on low heat for seven minutes. Turn off the heat at seven minutes but then leave the lid on for a further three minutes.
- Remove chicken breast and stir through peas, asparagus and snow peas until bright green. Only do this step when you are about to serve it, or you will end up with dull vegetables.
- Slice chicken breast and then add to the top of the risoni, along with olives, parmesan, parsley, salt and pepper and a dash of olive oil. Enjoy.
Massel products used in this recipe:
