Chicken and Tomato Risoni

I love an easy mid-week meal, and this one really fits the bill. The original recipe was for a prawn and fennel risoni, but I don't eat prawns so I worked a little magic on it. There were also enough leftovers for lunch.

Ingredients:

One punnet cherry tomatoes, cut in half

Garlic, clove(s) sliced

One chicken breast, sliced

350g risoni (also known as orzo)

1 litre chicken stock

Handful green beans, halved

Handful frozen peas

Fresh parsley or other herbs

Method:

Cook your tomatoes with a splash of olive oil and a sprinkle of salt for three minutes or so. When softened slightly, remove from the pan.

Cook your chicken, until golden and cooked through. Put aside with the tomatoes. 

Add the garlic to the pan with a little extra oil, then add the risoni, stock, beans and peas. Simmer for approximately eight minutes or until risoni is cooked and all stock absorbed. Stir through chicken, tomatoes and your chopped herbs and serve.