• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Roughly tear kale leaves, then discard stems. • 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 paste, garlic & herb seasoning and tomato paste (see ingredients). Cook, tossing, until fragrant, 1 minute. Remove from heat.

• To the baking dish with the add chicken, soffritto mix, risoni, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people), Italian herbs and chicken-style stock powder. Stir to combine. Cover with foil. Bake until risoni is tender and chicken is cooked through, 20-25 minutes. • When risoni has 3 minutes cook time remaining, wipe out pan and retun to medium-high heat with a drizzle of olive oil. Cook kale until softened, 1-2 minutes. • Remove risoni from oven, then stir through the butter. If needed, add a splash of water to loosen the risoni. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• Divide baked Italian chicken risoni between bowls. • Top with kale and shaved Parmesan cheese to serve. Enjoy!