Chicken and risoni bake

Chicken and risoni bake

4.1 19 rating

Prep. 15min

Total 1 h 15min

4 portions

Ingredients

dried risoni pasta
130 g
skinless, boneless chicken thighs cut into halves
650 - 680 g
sea salt to season
ground black pepper to season
garlic cloves
2
asparagus stalks only, cut into halves (tips reserved)
6 - 8 stalks
onion cut into quarters
½
broccoli stem, cut into pieces (see Tips)
60 g
cauliflower stem, cut into pieces (see Tips)
60 g
dry white wine
120 g
unsalted butter
40 g
water
230 g
Dijon mustard
3 tsp
fresh thyme or herbs of choice, leaves only (see Tips)
2 - 3 sprigs
Chicken stock paste (see Tips)
1 tbsp
fresh baby spinach
40 g

Difficulty

easy

Nutrition per 1 portion

Sodium 246.5 mg

Protein 38.5 g

Calories 1867 kJ / 446.2 kcal

Fat 15.9 g

Fiber 3.2 g

Saturated fat 7.1 g

Carbohydrates 30.9 g

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