Simple Weeknight Dinners

• servings: Serves 4-5
• total time: 21 minutes

Ingredients

2 tbs olive oil or oil from sundried tomato jar

1 brown onion, finely diced

2 sticks celery, finely diced

1 medium carrot, finely diced

3 cloves garlic, crushed

500g chicken thighs, cut into 2cm pieces

10-12 sundried tomatoes, chopped

1 tbs thyme leaves

2 tsp sweet paprika

2 tbs tomato paste

½ tsp chilli flakes (optional)

1 cup risoni

1 cup pouring cream

3 cups chicken stock, I used @san_elk

Pepper, to taste

2 handfuls baby spinach leaves

1/3 cup grated parmesan cheese

Fresh basil leaves, to serve

Directions

Heat a large frypan, with a lid, over medium heat and add the oil, onion, celery, carrot and garlic, and cook, stirring occasionally, until translucent.

Add the chicken and cook, stirring for 3-4 minutes, until browned, then add the thyme leaves, sun-dried tomatoes, tomato paste, chilli flakes, risoni, stock and cream and season with pepper.

Mix to combine and pop the lid on and allow to cook over medium-low heat for 15-20 minutes until most of the liquid has been absorbed and it has thickened.

Add the spinach and mix to wilt. Add the parmesan cheese and stir through.

Serve with fresh basil leaves.