Full ingredients list:
- 2 cups uncooked risoni
- 2 tablespoons sun-dried tomato pesto
- 1 1/2 teaspoons Tuscan seasoning
- 400g chicken breast fillets, cut in strips
- 1/2 cup frozen peas or peas & corn mix
- 4 cups mushrooms, sliced
- 4 tomatoes, chopped
- 4 cups rocket
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook risoni according to packet instructions. Drain. Return to saucepan, then stir through pesto. Set aside.
Step 2 Meanwhile, spray a frying pan with oil and place over medium-high heat. Sprinkle seasoning over chicken. Cook 4–6 minutes, until lightly golden. Add to risoni.
Step 3 Spray frying pan with a little more oil and add peas, mushrooms and tomatoes. Stir-fry for 4–5 minutes, until just cooked.
Step 4 Add vegies to chicken and risoni. Stir through rocket and season to taste.
Swap the chicken for either pork or prawns. Sprinkle with crumbled reduced-fat feta, chopped olives and fresh basil leaves.
About this recipe
First published: June 2011