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Chicken and risoni bake

Chicken and risoni bake
4.1 196 ratings
Prep. 15 min
Total 1 h 15 min
6 portions
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Ingredients

  • dried risoni pasta
    200 g
  • skinless, boneless chicken thighs cut into halves
    1000 g
  • sea salt to season
  • ground black pepper to season
  • garlic cloves
    3
  • asparagus cut into pieces, stalks and tips kept separate
    1 bunch
  • onion cut into quarters
    1
  • broccoli stem (approx. 150 g), cut into pieces (see Tips)
    1
  • cauliflower stem (approx. 100 g), cut into pieces (see Tips)
    1
  • dry white wine
    180 g
  • unsalted butter
    50 g
  • water
    350 g
  • Dijon mustard
    1 tbsp
  • fresh thyme or herbs of choice, leaves only (see Tips)
    4 sprigs
  • Chicken stock paste (see Tips)
    1 ½ tbsp
  • fresh baby spinach
    60 g

Difficulty

easy

Nutrition per 1 portion

Sodium 262.6 mg
Protein 40.6 g
Calories 1941.5 kJ / 464 kcal
Fat 14.9 g
Fibre 5.3 g
Saturated Fat 6.3 g
Carbohydrates 36.9 g

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