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| Servings: 4 servings


  • 6 chicken fillets
  • juice and zest of 1 lemon
  • 250 g Risoni pasta
  • 30 ml olive oil
  • 125 ml chicken stock
  • 1 packet baby spinach
  • 50 ml sun-dried tomato pesto

Slice the chicken into thin strips. Add the lemon juice and marinate for 15 minutes.
Meanwhile cook the pasta according to packet instructions until tender and drain.
Heat the olive oil in a large pan over high heat.
Fry the chicken pieces in batches for about 2 minutes until just cooked.
Remove from the pan and set aside.
Add the stock to the pan and bring to the boil. Add the spinach and cook until wilted.
Stir in the pesto, chicken and zest.
Remove from the heat and stir into the cooked risoni.
Season to taste.

Resipe posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen

One Review

  1. Hannah

    Very nice. I used double the stock and cooked up the marinated juices as well, and added sundried tomatoes (no pesto), mushroom, broccoli and zucchini. Some feta would also go well!


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