Creamy Tomato Chicken Risoni
Indulge in a delightful blend of flavors with Creamy Tomato Chicken Risoni. This easy and satisfying dish combines tender chicken with a creamy sauce and risoni for a comforting meal!
Ingredients
- 2 pieces chicken breasts, cut in half lengthwise to create 4 fillets
- 1 teaspoon garlic, minced fresh
- 1 teaspoon dried Italian herbs (or use oregano)
- 1 teaspoon sweet paprika
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- ¼ cup water (60 ml)
- 2 tablespoons unsalted butter
- ½ cup sun-dried tomatoes
- 1 cup risoni (uncooked, 200 g)
- 2 cups chicken broth (475 ml)
- 1 cup heavy cream (240 ml)
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 cups baby spinach (60 g)
- ½ cup grated Parmesan cheese , plus extra for serving
- Salt and pepper to taste
Instructions
- In a shallow bowl, mix the chicken with the minced garlic, dried Italian herbs, paprika, sea salt, ground black pepper, and olive oil. Use your hands to ensure the chicken is thoroughly coated with the marinade.
- Heat a large, deep skillet over medium-high heat and cook the chicken for about 8 minutes, turning once until it's cooked through. Add the water in the final 2 minutes of cooking to deglaze the pan and lift the flavorful bits. Transfer the chicken to a plate and set aside.
- In the same skillet, add the butter. Once it melts, mix in the sun-dried tomatoes, risoni, chicken broth, heavy cream, Dijon mustard, and lemon juice. Stir well and bring to a simmer.
- Once simmering, lower the heat to medium-low so it bubbles gently. Cook uncovered for 10-12 minutes, stirring often.
- Turn off the heat and remove the skillet from the burner. Stir in the baby spinach and Parmesan cheese. Adjust seasoning with salt and pepper. Add the chicken back to the skillet to warm through (slicing beforehand is optional), then cover and let it sit for 2-3 minutes before serving.
- Serve garnished with extra parsley if desired.