Chicken, Sage & Mushroom Risoni

By vegar

Ingredients

• 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
• 200 g Risoni pasta
• 400 ml chicken stock
• 3 bocconcini
• Splash of olive oil
• Salt & pepper

Preparation

Step 1

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.