Balsamic Chicken & Capsicum Risoni
|
|
Balsamic Chicken & Capsicum Risoni
|
| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 25minutes |
|
|
Ingredients
- 2tbsp Olive Oil
- 800g Chicken Filletsthigh fillets, cut into bite size pieces
- 2tbsp Balsamic Vinegar
- 2cloves Garliccrushed
- 1 Red Onioncut into wedges
- 1 Green Capsicumdiced
- 1 Red Capsicumdiced
- 1cup Risoni
- 400g Diced Tomatoes1 can
- 2cups water
- 70g Feta CheeseI use Danish, but use your preference
- 1/4cup Basil Leaveschopped
Instructions
- Heat 1 tbsp olive oil in a large frying pan over medium high heat.
- Add chicken and cook until browned.
- Add balsamic vinegar & bring to boil.
- Transfer chicken & vinegar to a bowl and set aside.
- Add 1 tbsp olive oil to frying pan.
- Add garlic, red onion, green capsicum & red capsicum. Stir to mix through. Cook for about 5 minutes until softened.
- Add risoni, diced tomatoes and 2 cup water to frying pan then bring to boil.
- Add chicken & vinegar to pan, reduce heat to low and simmer for about 15 minutes until risoni is cooked.
- Remove from heat, sprinkle with feta and garnish with basil leaves.