Creamy Red Pesto Chicken Risoni

Ingredients

• 500 g chicken breast (thinly sliced)
• 1 tbsp Italian seasoning (used to season chicken)
• 1 tsp paprika (used to season chicken)
• 1 tbsp olive oil (for frying)
• 1 red onion (diced)
• 200 g cherry tomatoes
• 1 tbsp garlic (minced)
• 100 g red pesto (sundried tomato pesto)
• 180 g risoni (also known as orzo)
• 500 ml chicken bone broth
• 125 g light cream cheese
• 0.25 cup parmesan cheese (grated, plus extra for topping)
• 4 cup fresh spinach
• salt and pepper (to taste)

Steps

1. 1

   Heat oil in a large deep pan over medium-high heat.

2. 2

   Add the thinly sliced chicken to the pan and season with 1 tablespoon Italian seasoning and 1 teaspoon paprika.

3. 3

   Cook the chicken until golden brown and cooked through, then remove from the pan and set aside.

4. 4

   In the same pan, add the diced red onion, cherry tomatoes, and minced garlic.

5. 5

   Cook the vegetables until they have softened.

6. 6

   Add 100g red pesto, 180g risoni, and 500ml chicken bone broth to the pan.

7. 7

   Cook uncovered, stirring regularly to prevent sticking, until the risoni is cooked through and has absorbed most of the liquid.

8. 8

   Return the cooked chicken to the pan.

9. 9

   Stir through 125g light cream cheese and 1/4 cup grated parmesan until the sauce is creamy and well combined.

10. 10

    Add 4 cups of fresh spinach and stir until wilted into the pasta.

11. 11

    Season with salt and pepper to taste and serve topped with extra parmesan cheese.

Notes

Macros per serving: 588 cals | 44g protein | 41g carbs | 22g fat. This is a one-pan meal designed for minimal cleanup.

Nutrition per serving

• high-protein
• healthy dinner
• one-pot
• main course
• pasta
• chicken
• meal prep