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Chicken drumsticks with ratatouille risoni
Chicken drumsticks with ratatouille risoni
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Quick and easy family-friendly dinner option.
Ingredients:
  • 1 large eggplant, cut into 2.5cm pieces
  • 2 large zucchini, thickly sliced
  • 1 red capsicum, halved, thickly sliced
  • olive oil cooking spray
  • 8 small chicken drumsticks, skin removed
  • 550.00 gm Italian tomato pasta sauce
  • 82.50 ml dried risoni pasta
  • 125.00 ml small basil leaves
Instructions:
  • Preheat the oven to 240°C. Toss eggplant, zucchini, and capsicum in a large roasting pan. Drizzle vegetables with oil. Roast for 25 to 30 minutes until they are lightly golden.
  • Heat a heavy-based saucepan over high heat and spray with oil. Cook drumsticks in batches until light golden. Return all chicken to the pan, add pasta sauce, reduce heat, cover, and simmer for 10 minutes. Stir in risoni, cover, and cook for another 10 minutes until chicken is cooked through.
  • Gently fold in the roasted vegetables and fresh basil, then generously season with salt and pepper before serving.

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