Chicken and risoni bake

Chicken and risoni bake

4.0 191 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

Fiber 5.3 g

Saturated fat 6.3 g

Carbohydrates 36.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Less waste, more food with Thermomix® 70 Recipes
Australia and New Zealand

You might also like...

Pumpkin and ricotta cannelloni (Skinnymixers)

1 h 20min

Risotto bolognese

45min

Chicken with sweet potato cheesy crust

1 h 15min

Chilli beef with lemon feta

30min

Mexican one-pot pasta

30min

Sausage ragu with orecchiette

1 h

Tomato basil chicken stew

35min

Irish stew

1 h 30min

Lamb spezzatino

1 h 45min

"Fake-away" Mongolian Beef Noodles

35min

Barley, bacon and chorizo soup

50min

Mexican cottage pie

1 h 30min