Basil chicken with tomato and zucchini risoni
220 g, (risoni)
skinless chicken breast
430 g, (4 x 120g), fat trimmed, halved horizontally
fresh lemon rind
1 tsp, finely grated
1 clove(s), crushed
2 medium, thinly sliced
300 g, trimmed, cut into 3cm lengths
200 g, (or grape), halved
salt reduced chicken stock
½ cup(s), (125ml)
200 g, trimmed
1 x 3 second spray(s)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, finely shred ¼ cup basil (see tip). Place chicken, rind, juice, shredded basil, garlic and half the oil in a large bowl. Season with salt and freshly ground black pepper. Toss to coat.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
- Heat remaining oil in a large saucepan over medium-high heat. Cook zucchini, beans and tomatoes, stirring, for 2 minutes or until vegetables are softened. Add stock and risoni and cook, stirring, for 2 minutes or until heated through. Stir in remaining basil and season with salt and freshly ground pepper. Serve risoni with chicken and rocket.