• Preheat oven to 240°C/220°C fan-forced. Roughly chop zucchini and tomato. • Place zucchini and tomato in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until just tender, 15-18 minutes. TIP: The veggies will continue cooking with the risoni!

• Meanwhile, boil the kettle. Roughly chop the silverbeet. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken, tossing, until golden, 4-5 minutes. • Reduce the heat to medium. Add garlic paste, garlic & herb seasoning and tomato paste and cook, tossing, until fragrant, 1 minute. Remove from the heat. TIP: The chicken will finish cooking in the oven!

• Once the veggies have roasted, add chicken, risoni, boiling water (see ingredients), Italian herbs (see ingredients) and chicken stock powder (see ingredients). • Stir to combine, cover with foil, and bake until risoni is tender and chicken is cooked through, 20-25 minutes.

• Add silverbeet and butter to the risoni and stir until wilted, 1 minute. Season to taste. • Divide baked Italian chicken risoni between bowls. Top with grated Parmesan cheese. TIP: If the risoni is thick, add a splash of water to loosen.