Cooking Time
25 minutes
Ingredients (serves 6)
- 1 x 500g pkt risoni
- 300g (2 cups) thawed frozen peas
- 1 large free range roast chicken
- 125ml (1/2 cup) thickened cream
- 40g (1/2 cup) finely grated parmesan
- 1/4 cup fresh basil leaves
- 2 tbs olive oil
- 1 garlic clove
- Salt & freshly ground black pepper
- 12 (about 400g) cherry bocconcini, torn in half
- 80g baby spinach leaves
Method
Cook risoni in a saucepan of salted boiling water for 10 minutes or until al dente. Add half the peas and cook for 1 minute or until bright green. Drain and refresh under cold running water.
Meanwhile, remove the chicken meat from the bones and coarsely shred. Discard the bones, skin and seasoning.
Place the cream, parmesan, mint, oil, garlic and remaining peas in the jug of a blender and blend until smooth. Taste and season with salt and pepper.
Place the risoni, peas, chicken, bocconcini and spinach in a serving bowl. Drizzle with cream mixture and gently toss to combine. Serve immediately.
Notes
You can prepare this recipe to the end of step 3 up to 45 minutes ahead. Place in separate airtight containers and store in the fridge.
No comments:
Post a Comment