Chicken with Basil Pesto Drizzle and Baked Vegetable Risoni

Chicken with Basil Pesto Drizzle and Baked Vegetable Risoni

Serves 3
35 minutes
2-3 chicken breasts
2 small Lebanese eggplant, medium diced
2 tbsp sliced black olives
1 large zucchini
1/2 red onion, diced
1 x 400g can diced tomatoes
1 tbsp Mediterranean Stir-In Seasoning
1 tsp Garlic Cold Blended Paste
1 tbsp Oil
1 cup risoni
2 cups chicken or vegetable stock
30 g Parmesan cheese, grated
50 g Tasty cheese, grated
Salt & Pepper, to taste
1 pouch Basil Pesto Finishing Drizzle

Pre-heat oven to 200*C (175*C fan forced).


In a heavy-based pan, add oil and saute onion over a medium heat until translucent. Add Mediterranean Seasoning and garlic and mix through. 


Add eggplant and cook until it has just started to soften. Add the risoni and gently stir the mixture until pasta is well coated, then add stock and diced tomatoes. Bring mixture to the boil, then reduce to a simmer and cook for 5 minutes.


Remove from heat, add zucchini, olives and Parmesan cheese. Stir to combine. 


Sprinkle tasty cheese on top and bake in oven for 20-25 minutes until golden brown.


Meanwhile, heat fry pan to medium to high heat. Lightly coat chicken with oil and pan fry for approximately 5 minutes each side or until cooked through. 


Serve baked risoni with chicken. To finish, simply SHAKE, TEAR & DRIZZLE Basil Pesto Finishing Drizzle evenly over chicken breasts.

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