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Ingredients
(Serves 2)
2 chicken thigh fillets, chopped to bite size pieces
6 mushrooms, sliced
4-6 sage leaves, finely chopped
1 clove of garlic, finely chopped
2-3 spring onions, finely sliced
200g Risoni pasta
400ml chicken stock
3 bocconcini
Splash of olive oil
Salt & pepper
Method
Splash oil into a pan and sauté the mushrooms for 2 minutes, then add the garlic and spring onions and fry for a further minute. Remove from pan.
Place the pan on to heat with a splash of oil. Toss in the chicken pieces, once sealed, pour over the stock and bring to a boil.
Add the risoni to the pan and boil for 5 minutes. Return the mushrooms to the pan. Tear through the bocconcini and chopped sage and serve.
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