Chicken and risoni pasta bake | Women's Weekly Food
Creamy, cheesy and deeply comforting, this chicken and risoni pasta bake is a great dish to pull out when you're feeding lots of people.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion (80g), sliced thinly
- 3 cloves garlic, crushed
- 1/2 cup (125ml) dry white wine
- 2 1/2 cup (625ml) water
- 410 grams (13 ounces) canned crushed tomatoes
- 1 cup (220g) risoni pasta
- 3 cups (480g) shredded barbecued chicken
- 1/2 cup (75g) semi-dried tomatoes without oil
- 3/4 cup (180ml) pouring cream
- 1 cup (120g) frozen baby peas
- 50 grams (1½ ounces) baby spinach leaves
- 1 1/2 cup (180g) coarsely grated cheddar
- 1/2 cup coarsely chopped fresh flat-leaf parsley
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