One Tray Italian Chicken Risoni Bake
Serves 4
- 680 g tomato basil pasta sauce, warmed through
- 3 cup chicken stock, heated up or made with boiling water
- 100 g spinach
- 1 zucchini, diced
- 1 cup green peas, frozen
- 1 tbsp balsamic vinegar
- 400 g risoni pasta
- 500 g chicken thigh fillets
- 75 g Greek feta, crumbled
- 0.25 cup fresh basil leaves
