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One-pot pesto chicken risoni recipe
One-pot pesto chicken risoni recipe
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Roast a chicken midweek for a quick, cost-effective, and nutritious meal. Prep in 5 mins. Learn to make pesto with the video below.
Ingredients:
  • 1.4kg whole chicken, trussed
  • 18.20 gm extra virgin olive oil
  • 1 tsp Italian dried mixed herbs
  • 305g (1 1/2 cups) dried risoni pasta
  • 1L (4 cups) Organic Chicken Liquid Stock, just boiled
  • 120g (1/2 cup) basil pesto
  • 1 bunch broccolini, trimmed
  • 1 lemon, cut into wedges
Instructions:
  • Preheat the oven to 220C (200C fan forced). Place chicken in a 30cm round casserole dish, coat with oil, sprinkle herbs, season, and roast for 40 minutes.
  • Lower the oven temperature to 200C/180C fan forced. Place the chicken on a cutting board. Combine pasta, stock, and 100g (1/3 cup) pesto in the dish. Place a metal pastry cutter in the center of the dish and position the chicken on top of the cutter. Roast in the oven for 15 minutes.
  • Place the broccolini in the dish. Roast for 10 minutes or until the chicken is cooked through, and the pasta and broccolini are tender. Push the chicken to the side and take out the cutter. Top with the remaining pesto. Serve with lemon wedges.

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