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Farmhouse chicken and tomato risoni bake

Name: Farmhouse chicken and tomato risoni bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 4 pickling onions, peeled, quartered; 3 garlic cloves, thinly sliced; 2 dried bay leaves; 1 teaspoon dried rosemary; 1/2 cup (125ml) dry white wine; 2 cups (500ml) tomato passata (sugo); 1 cup (220g) risoni pasta; 1/2 large barbecue chicken, roughly shredded, skin discarded; 1/2 cup (40g) finely grated parmesan; 1/2 cup roughly chopped flat-leaf parsley leaves; Zest of 1 lemon, to garnish

2 ratings

15m

45m

Farmhouse chicken and tomato risoni bake

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Turn leftover chicken into this fast and fabulous bake for a fuss-free weeknight dinner.

2 tablespoons olive oil
4 pickling onions, peeled, quartered
3 garlic cloves, thinly sliced
2 dried bay leaves
1 teaspoon dried rosemary
1/2 cup (125ml) dry white wine
2 cups (500ml) tomato passata (sugo)
1 cup (220g) risoni pasta
1/2 large barbecue chicken, roughly shredded, skin discarded
1/2 cup (40g) finely grated parmesan
1/2 cup roughly chopped flat-leaf parsley leaves
Zest of 1 lemon, to garnish

Method

1.

Preheat the oven to 180°C.
2.

Heat olive oil in a large, deep frypan over medium-high heat. Add the onions and cook, stirring, for 5 minutes or until browned all over. Add garlic, bay leaves and rosemary, and cook, stirring, until fragrant. Add the wine and bring to the boil. Simmer over medium heat for 1 minute. Add passata and return to a simmer. Stir in 1 1/2 cups (375ml) boiling water and risoni, then season to taste.
3.

Place the chicken in a 1.5-litre (6-cup) capacity baking dish, pour over the risoni mixture, then bake for 15 minutes.
4.

Combine parmesan and parsley in a bowl. Remove risoni bake from the oven and stir with a fork. Top with parmesan mixture, then bake for a further 15 minutes or until topping is golden. Serve garnished with lemon zest.