1. Heat oil over a medium heat in a large frying pan. Cook onion for 2 minutes to soften then add garlic and cook for 1 minute.
  2. Add thyme, risoni and stock and bring to a simmer.
  3. Nestle chicken filets into the middle of the pan so they are covered halfway with liquid. Cover with a lid and leave on a very gentle simmer for 6 - 8 minutes, or until the chicken is cooked through.
  4. Remove the chicken from the pan and roughly shred it using two forks.
  5. Add chicken back to pan, stir through peas and baby spinach through the pasta and leave on heat for 1 minute to soften.
  6. Remove pan from the heat, add add juice and zest of lemon.
  7. To finish, top with chicken, parmesan, cracked black pepper and an extra drizzle of extra virgin olive oil.
  8. Serve and enjoy with family and friends!

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