Try this Chicken and herb risoni recipe, or contribute your own.
Suggest a better descriptionPlace the stock, tomato, garlic, risoni, salt and pepper in a saucepan over high heat, cover and bring to the boil. Uncover, reduce heat to medium and cook, stirring, for 8–10 minutes or until cooked through.
Remove from heat, add the artichoke, cover and stand for 3–4 minutes. Stir through the parmesan and set aside.
While the risoni is cooking, heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Add the chicken, sprinkle with salt and pepper and cook for 5–6 minutes each side or until cooked through.
Place the chopped herbs, vinegar and remaining oil in a bowl and mix to combine. Divide the risoni and chicken between plates and top with the herb sauce, extra parmesan and basil to serve. Serves 4.
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Serving Size: 1 Serving (590g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 338 | ||
Calories from Fat: 97 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 82.9mg | 26 % | |
Sodium 661.6mg | 23 % | |
Potassium 1082.4mg | 28 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 15.6g | ||
Protein 39.7g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 338
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