500 gr chicken breasts, cut into cubes
2 tbsp olive oil
5 cloves garlic, mashed
1 dl sun-dried tomatoes in oil, drained
2 tsp spices (paprika, oregano, basil)
1 tsp ground black pepper
2.5 dl risoni
6 dl chicken broth (or water)
1.5 dl full-fat coconut milk or heavy cream
2 handfuls fresh spinach
1 dl freshly grated parmesan cheese
2 tbsp olive oil
5 cloves garlic, mashed
1 dl sun-dried tomatoes in oil, drained
2 tsp spices (paprika, oregano, basil)
1 tsp ground black pepper
2.5 dl risoni
6 dl chicken broth (or water)
1.5 dl full-fat coconut milk or heavy cream
2 handfuls fresh spinach
1 dl freshly grated parmesan cheese
- Pat the chicken dry and cut into cubes.
- Heat the olive oil in your OnePan 26 over medium heat. Add the chicken cubes and cook until golden on all sides, about 3-4 min. Add salt, paprika, spices and pepper.
- In the same pan, add the mashed garlic and sun-dried tomatoes. Sauté for 1-2 minutes until the garlic becomes fragrant.
- Toast the risoni for about 1 minute, letting it soak up the flavors.
- Pour in the chicken broth, stir well, and reduce the heat slightly. Let the mixture simmer covered for about 6-8 minutes until the risoni is almost cooked through.
- Stir in the coconut milk (or heavy cream) and fresh spinach. Let the spinach wilt and the risoni absorb the liquid for 2-3 minutes.
- Stir in the freshly grated parmesan cheese. Let everything cook together until the cheese has melted and the sauce becomes creamy.
- Taste and adjust seasoning if needed. Serve immediately and enjoy!
Tip: For extra flavor, sprinkle some additional parmesan on top and drizzle with olive oil before serving!