One Pot Chicken Vegetable Parmesan Orzo Risoni Recipes

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ONE POT ITALIAN CHICKEN & ORZO / RISONI PASTA



One Pot Italian Chicken & Orzo / Risoni Pasta image

RECIPE VIDEO ABOVE. A super tasty and quick meal all made in one pot! Chicken infused with Italian flavours and a rich tomato basil orzo / risoni pasta. Refer to the notes for how to skip the marinating time and also how to cook the chicken WITH the risoni. Feel free to add or substitute the capsicum / bell peppers in this!

Provided by Nagi | RecipeTin Eats

Categories     Dinner     One Pot

Time 35m

Number Of Ingredients 20

2 tbsp white wine vinegar
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp Italian herb mix ((or make your own with basil, parsley, oregano))
1 garlic clove (, minced)
1/2 tsp salt + black pepper
1 tbsp olive oil
4 x 110 - 120g/4oz chicken breasts (, skinless and boneless (Note 1))
1/2 tbsp olive oil ((if required))
1 small onion (, finely chopped (brown, white, yellow))
1 garlic clove (, minced)
1 red capsicum / bell pepper (, chopped)
1 1/2 cups risoni / orzo pasta ((Note 2))
400 g / 14 oz can crushed tomato
3 cups chicken stock / broth
1 tsp Italian herb mix
Pinch of red pepper flakes ((chilli flakes) (optional))
Salt and pepper
1/4 cup (3 tbsp) grated parmesan cheese (optional)
1 cup basil leaves

Steps:

  • Mix Marinade ingredients together in a large bowl. Add chicken and mix to coat. Marinate for 1 hour - 24 hours (See Note 3 to skip marinating).
  • Heat oil in skillet over medium heat. Add chicken and cook for 4 minutes on each side, or until cooked. Transfer to a plate and cover with foil to keep warm while resting.
  • Turn heat up to medium high. Add oil if required.
  • Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute or until onion is translucent.
  • Add risoni, tomato, chicken stock, Italian herbs, red pepper flakes, salt and pepper. Mix and bring to simmer, then lower heat to medium low or so it simmers gently.
  • Cook for 9 - 10 minutes, stirring frequently (otherwise it will stick).
  • Take it off the stove when the risoni is just cooked (touch under is ok, finishes cooking in residual heat very quickly). It should still be saucy (see video).
  • Stir through parmesan and basil - excess liquid will evaporate in this step.
  • Spoon risoni into serving bowls, top with chicken. Serve with extra parmesan and basil.

Nutrition Facts : ServingSize 515 g, Calories 530 kcal, Carbohydrate 55.8 g, Protein 39.5 g, Fat 15.8 g, SaturatedFat 3.8 g, Cholesterol 87 mg, Sodium 1316 mg, Fiber 4.2 g, Sugar 8 g

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