Chicken and Pepperoni Risoni

What ya need!

1 tbsp olive/macadamia oil

6 chicken thigh pieces without skin or bone, cut into bite size pieces

2 celery sticks, diced

1 tbsp garlic paste

3 large tomatoes, cut into bite size pieces

100g pepperoni

1 tbs dried oregano

1 tbsp dried basil

1/2 cup tomato paste

1 1/2 cups of Risoni

2 chicken stock cubes

Smooth ricotta to serve

What ya do!

• Heat 1 tbs of oil in a large deep pan for 1 minute on medium heat on stove.

• Add chicken, celery and garlic paste and cook for 10 minutes on low to medium heat on stove, or until chicken cooked through. Stir occasionally.

• Add tomatoes, pepperoni and herbs and cook on stove on low to medium for for 2-3 minutes. Stir occasionally

• Add tomato paste, risoni, chicken stock and three cups of water.

• Place on stove on low heat and place lid on pan and cook for approximately 10 minutes, till pasta cooked and consistency is thick.

• Serve and top with smooth ricotta.

  
  

Mrs Shelley's Unique Information!

Hhhiiiyyyaaa!!!

Chicken and Pepperoni Risoni for dinner and this came about by total accident. I was originally going to be making chicken risoni and then I found some pepperoni I bought from the deli that I made a pizza with earlier in the week and thought "these need using". Perfect addition to this dish.

I use the chicken thigh because it is more tender than a chicken breast. Oh deary me, I do not like the fat component on these thighs, so I spend a little while cutting it all off. It hides in the folds, lurking.

Celery was not meant to go in this dish neither and I found it looking sad in the fridge drawer. I felt sorry for it so I chucked a few sticks in. What of it?

I've now moved on from crushing garlic bulbs, to dried granules and now I've gone to paste. I've gone a bit rogue. I haven't been out in a while so I thought I'd liven things up a bit. I am living the high life here you know. In truth, the supermarket was giving it away on the reward points so I picked one up. Works very well. You can choose your own garlic preference. You do you and it will be alright. The same goes for the herbs. I go dry, you might go fresh. It doesn't matter.

I love the fact that you can chuck the risoni in the pan and and it cooks well with the rest of the ingredients rather than cooking the pasta separately in boiling water. It's called a one pot meal and I am more than happy with that. No messing around for me.

I thought I had bought a chicken stock pre-made but my menopause must have made me forget and I had to have a rummage around and I found random chicken stock cubes in my pantry, otherwise I would have had to use beef. I do not know how that would have turned out but you bet your bottom dollar I would have used it.

This meal tasted absolutely gorge and the addition of smooth ricotta on top was a much healthier choice than using grated cheese. That's how I was feeling in that moment but cheese would have been delightful.

I hope you enjoy this recipe and you must tell me what you thought if you tried it.

Love from Mrs Shelley.