Balsamic Chicken & Capsicum Risoni

This is a great dish that combines chicken and risoni pasta.  The added vegetables make for a hearty, warming & comforting meal.  The risoni is not your typical pasta and provides a really good variation.

The chicken and vegetables are initially cooked before adding diced tomatoes & risoni.  It is then left to simmer to allow the risoni to absorb the liquid, cook and bulk up to provide a hearty meal base.  Balsamic vinegar adds a subtle flavour.  Finally, topped with feta and basil before serving and you have a really tasty, easy to make chicken and risoni pasta meal that will please the family.

This is the type of dish that can have other vegetables, to your preference, added in and cooked with the capsicum.  Just be mindful that adding extra ingredients may cause you to use a larger pot or frying pan.

Print Recipe

Balsamic Chicken & Capsicum Risoni

Prep Time

15 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 2 tbsp Olive Oil
• 800 g Chicken Fillets thigh fillets, cut into bite size pieces
• 2 tbsp Balsamic Vinegar
• 2 cloves Garlic crushed
• 1 Red Onion cut into wedges
• 1 Green Capsicum diced
• 1 Red Capsicum diced
• 1 cup Risoni
• 400 g Diced Tomatoes 1 can
• 2 cups water
• 70 g Feta Cheese I use Danish, but use your preference
• 1/4 cup Basil Leaves chopped

Prep Time 15 minutes Cook Time 25 minutes Servings people Ingredients 2 tbsp Olive Oil 800 g Chicken Fillets thigh fillets, cut into bite size pieces 2 tbsp Balsamic Vinegar 2 cloves Garlic crushed 1 Red Onion cut into wedges 1 Green Capsicum diced 1 Red Capsicum diced 1 cup Risoni 400 g Diced Tomatoes 1 can 2 cups water 70 g Feta Cheese I use Danish, but use your preference 1/4 cup Basil Leaves chopped

Instructions

1. Heat 1 tbsp olive oil in a large frying pan over medium high heat.
2. Add chicken and cook until browned.
3. Add balsamic vinegar & bring to boil.
4. Transfer chicken & vinegar to a bowl and set aside.
5. Add 1 tbsp olive oil to frying pan.
6. Add garlic, red onion, green capsicum & red capsicum. Stir to mix through. Cook for about 5 minutes until softened.
7. Add risoni, diced tomatoes and 2 cup water to frying pan then bring to boil.
8. Add chicken & vinegar to pan, reduce heat to low and simmer for about 15 minutes until risoni is cooked.
9. Remove from heat, sprinkle with feta and garnish with basil leaves.