Prep time : around 30 minutes
2 Chicken Breast Fillets
110g risoni, cooked, drained and cooled
1 teaspoon olive oil
1 small onion, diced
1 clove garlic, crushed
160 mls cream
¼ teaspoon chilli
60 g cherry tomatoes, halved
100g mushrooms sliced
15 mls sherry
Salt and pepper to taste
1 generous bunch asparagus, blanched
Season you chicken breasts with your favourite herbs, salt and pepper.
Heat a frying pan with a dash of oil, and fry off to seal, then lower heat and cook until the chicken is tender and cooked through.
Remove from the pan, and set aside in the oven or a warm place so it does not get cold.
Using the same pan (so none of the flavour is lost) heat the olive oil, and add the onion, sautéing over a low heat until it is soft and beginning to turn golden, add the garlic and stir through. Add the sliced mushrooms and cook for 2 – 3 minutes. Add the cream, chilli and seasoning, the sherry and allow simmering for a minute or two, adding the cooked risoni and cherry tomatoes, and cooking over a low heat until hot through.
To serve plate the risoni, top with the grilled chicken breast and steamed asparagus.
2 Chicken Breast Fillets
110g risoni, cooked, drained and cooled
1 teaspoon olive oil
1 small onion, diced
1 clove garlic, crushed
160 mls cream
¼ teaspoon chilli
60 g cherry tomatoes, halved
100g mushrooms sliced
15 mls sherry
Salt and pepper to taste
1 generous bunch asparagus, blanched
Season you chicken breasts with your favourite herbs, salt and pepper.
Heat a frying pan with a dash of oil, and fry off to seal, then lower heat and cook until the chicken is tender and cooked through.
Remove from the pan, and set aside in the oven or a warm place so it does not get cold.
Using the same pan (so none of the flavour is lost) heat the olive oil, and add the onion, sautéing over a low heat until it is soft and beginning to turn golden, add the garlic and stir through. Add the sliced mushrooms and cook for 2 – 3 minutes. Add the cream, chilli and seasoning, the sherry and allow simmering for a minute or two, adding the cooked risoni and cherry tomatoes, and cooking over a low heat until hot through.
To serve plate the risoni, top with the grilled chicken breast and steamed asparagus.
