Monday
HONEY MUSTARD CHICKEN RISONI
SERVES 4 PREP 15 MINS COOK 20 MINS PER SERVE 3314kJ
• 1½ cups risoni• 2 tbsp olive oil• 500g chicken thigh fillets, trimmed, chopped• 1 red capsicum, seeded, thinly sliced• 1 onion, finely chopped• 1 garlic clove, crushed• 2 tbsp honey• 1 tbsp wholegrain mustard• ¾ cup thickened cream• 100g snow peas, trimmed, sliced• 2 tbsp chopped parsley 1 In a large saucepan of boiling, salted water, cook risoni following packet instructions. Drain well.
2 Meanwhile, in a large frying pan, heat half the oil on high. Brown chicken 3-4 mins until cooked through. Transfer to a plate.
3 In same pan, heat remaining oil on high. Saute capsicum, onion and garlic 4-5 mins until tender. Stir in honey and mustard followed by cream. Simmer, stirring, 4-5 mins until sauce thickens slightly.
4 Return chicken…
