Chicken and risoni bake

Chicken and risoni bake

4.1 184 ratings

Prep. 15min

Total 1 h 15min

6 portions

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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