Prep time: 10 mins Cooking time: 25 mins Allergens: Contains wheat, gluten & dairy.
2 cups mushrooms
2 cups baby spinach
1 large zucchini
1 brown onion
1 tsp crushed garlic
2 chicken breasts
2 cups rissoni pasta
1/2 cup parmesan cheese
1 cup light cream
2 tbsp olive oil
Using a meat tenderiser, tenderised and finely chop the chicken breasts.
Heat a large pot of boiling water. Once boiling add rissoni pasta and cook as per packet instructions.
Add 1tbsp olive oil to large pan and heat to medium / high heat. Add chopped chicken breasts. Cook until golden and fully cooked through. Remove one piece of the chicken and cut it in half to ensure it is cooked through. Once cooked, remove chicken from pan and put in a bowl.
Add 1tbsp olive oil to the warm pan. Ensure medium / high heat. Add grated zucchini, chopped mushrooms, finely chopped brown onion, 1 tsp crushed garlic. Cook for 4-5 minutes.
Add chicken to the vegetable mix. Stir through and then add baby spinach. Cook until wilted.
Reduce heat to low / medium and simmer for another 5 minutes. Remove contents and add to food processor and lightly blitz.
Strain cooked rissoni and add contents from food processor to the pasta. Add the cream and parmesan cheese and stir through while on a low heat.
Once heated through remove and serve.
TIP: Use Kmart silicone moulds (small loaf size) and freeze into portions for spare dinners. Can be frozen for 3 months. Remember to label frozen foods with the date and any potential allergens.