Easy Creamy Risoni with Tuscan Chicken

In a bowl, combine chicken breasts with minced garlic, olive oil, paprika, Italian herbs, garlic powder (if using), salt, and pepper. Mix well to coat the chicken.

In a medium-hot skillet (or large deep pan), add the marinated chicken and cook on each side for 5 minutes. At the last minute, you can use a little chicken bone broth to deglaze the pan if desired. I used a non-stick pan so only needed a dash.

Once the chicken is cooked, set aside. Add butter to the existing pan and melt.

Add risoni and cook in the butter for 1 minute, stirring to coat.

Add sliced sundried tomatoes and stir through.

Add chicken bone broth, cream, and Dijon mustard. Stir and bring to a simmer.

Simmer on low for 10–15 minutes, stirring every few minutes to ensure the pasta does not clump. If the mixture becomes too thick, add a splash of extra chicken bone broth to loosen.

Once the pasta is cooked through and the sauce has thickened, remove from heat. Add baby spinach and freshly grated parmesan, stirring until the spinach wilts and the cheese melts. Season with salt and pepper to taste. Squeeze in the juice of half a lemon and stir to combine.

Slice the cooked chicken and place on top of the creamy risoni mixture. Pour any juices from the chicken over the top. Optionally, place a lid on the pan for 3–5 minutes to allow the risoni to absorb the chicken flavour.

Plate with plenty of the creamy risoni mixture and top with sliced chicken breast.

Garnish with extra freshly grated parmesan and a slice of lemon before serving.