LEMON CHICKEN WITH RISONI
Resipe posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen
FOOD LOVERS RECIPES
Serves 4
6 chicken fillets
Juice and zest of 1 lemon
250 g Risoni pasta
30 ml olive oil
125 ml chicken stock
1 packet baby spinach
50 ml sun-dried tomato pesto
Slice the chicken into thin strips. Add the lemon juice and marinate for 15 minutes. Meanwhile cook the pasta according to packet instructions until tender and drain.
Heat the olive oil in a large pan over high heat. Fry the chicken pieces in batches for about 2 minutes until just cooked. Remove from the pan and set aside.
Add the stock to the pan and bring to the boil. Add the spinach and cook until wilted. Stir in the pesto, chicken and zest. Remove from the heat and stir into the cooked risoni. Season to taste.
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