[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 29/02/24. See terms.
Basil chicken with tomato and zucchini risoni

Basil chicken with tomato and zucchini risoni

Total Time
40 min
15 min
25 min
A fresh and simple midweek dinner and the leftover risoni makes a next-day lunch!


Dry pasta

220 g, (risoni)

Fresh basil

¾ cup(s)

Skinless chicken breast

430 g, (4 x 120g), fat trimmed, halved horizontally

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs


1 clove(s), crushed

Olive oil

1 tbs


2 medium, thinly sliced

Green string beans

300 g, trimmed, cut into 3cm lengths

Cherry tomatoes

200 g, (or grape), halved

Salt reduced chicken stock

½ cup(s), (125ml)


200 g, trimmed

Oil spray

1 x 3 second spray(s)


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. 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.
  3. 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.
  4. 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.


Risoni looks like rice but is actually a small, seed-shaped pasta that can be enjoyed hot or cold. It is available in packets in the pasta aisle of the supermarket. Tip: Always shred basil just before using otherwise the edges may bruise and turn black