• Preheat oven to 240°C/220°C fan-forced. • Roughly chop carrot and tomato. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast veggies until just tender, 15-18 minutes (they will finish cooking in step 3!). • Meanwhile, boil the kettle. Tear kale leaves from stem, then roughly chop leaves. Cut chicken thigh into 2cm chunks. TIP: Save time by roasting the veggies in the baking dish instead!

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until golden, 4-5 minutes (it will finish cooking in step 3!). • Reduce heat to medium. Add garlic paste, garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.

• Once veggies are just tender, remove from oven. Transfer to a baking dish. • Add chicken, risoni, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people), Italian herbs (see ingredients) and chicken-style stock powder (see ingredients) to baking dish. Stir to combine. • Cover with foil. Bake until risoni is just tender, 15-20 minutes. Remove baking dish from oven. Stir through the kale. Cover with foil and bake until kale is softened and chicken is cooked through, a further 5-10 minutes. • Stir the butter through risoni, until butter is melted. If needed, add a splash of water to loosen. Season to taste.

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