• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. 
• Cut lemon into wedges. 
• Cut chicken thigh into 2cm chunks. 

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken
and soffritto mix, tossing, until golden, 4-5 minutes (the chicken will finish 
cooking in the oven!). 
• Reduce heat to medium. Add garlic & herb seasoning and tomato paste. 
Cook, tossing until fragrant, 1 minute. Remove from heat. 

• To a baking dish, add chicken mixture, risoni, Italian herbs 
(see ingredients), the boiling water (11/2 cups for 2 people / 3 cups for 
4 people) and vegetable stock. Stir to combine. Cover with foil. Bake until 
risoni is tender and chicken is cooked through, 20-25 minutes. 
• Remove risoni from oven, then stir through the butter, a squeeze of lemon 
juice and baby spinach leaves, until wilted, 1 minute. If needed, add a 
splash of water to loosen the risoni. Season with salt and pepper to taste. 

TIP: Chicken is cooked through when it’s no longer pink inside. 

• Divide baked Italian chicken and spinach risoni between bowls. 
• Top with Parmesan cheese and serve with remaining lemon wedges. Enjoy!