Basil chicken with tomato and zucchini risoni
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A fresh and simple midweek dinner and the leftover risoni makes a next-day lunch!
Ingredients
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
Garlic
1 clove(s), crushed
Olive oil
1 tbs
Zucchini
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)
Rocket
200 g, trimmed
Oil spray
1 x 3 second spray(s)
Instructions
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.
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