Easy one-pot cheesy chicken pasta bake made with risoni pasta. Perfect you need a quick weeknight dinner recipe. Made with plenty of chicken, tomato and stretchy mozzarella, this recipe is sure to please.
Ingreadient:
- 1 tablespoon olive oil
- 4 large chicken thighs, fat trimmed
- 1 (150g) medium onion, diced
- 2 cloves garlic, crushed
- 1 ½ cups (375ml) tomato passata
- 1 ½ cups (375ml) chicken stock
- 3 tablespoons chopped fresh oregano
- ¾ cup (170g) risoni
- 150g bag Perfect Italiano™ Mozzarella
Direction:
- Preheat the oven to 200°C/180°C fan forced
- Heat the oil in an ovenproof pan, over medium high heat. Add chicken and cook for 1-2 minutes on each side, until golden brown. Remove the chicken from the pan and set aside
- Add onion and garlic and cook 2-3 minutes or until the onion has softened. Stir in passata and stock, reduce heat and bring to a simmer. Add oregano, stir through the risoni then place the cooked chicken thighs over the top. Cover with a lid or foil and bake in the oven for 10 minutes
- Remove lid and sprinkle Mozzarella over the chicken. Return to the oven with the lid off and bake a further 10 minutes, or until cheese has melted and golden. Serve immediately
