- 0:10 Prep
- 1:00 Cook
- 4 Servings
- Capable cooks
Smothered in our tomato and fennel sauce, these Calabrese chicken pieces will simply disappear from plates.
Ingredients
- 1kg mixed chicken pieces
- 2 teaspoons olive oil
- 75g pepperoni, chopped
- 3 cups tomato pasta sauce
- 2/3 cup frozen peas
- 1 1/3 cups dried risoni
- Mixed salad leaves, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Season chicken with salt and pepper. Heat oil in a large non-stick frying pan over high heat. Add half the chicken. Cook for 4 minutes each side or until golden. Transfer to a large baking dish. Repeat with remaining chicken.
- Step 2Carefully drain excess fat from frying pan. Add pepperoni. Cook, turning, for 2 minutes or until light golden. Add sauce. Cook, stirring, for 2 minutes or until heated through (see note). Pour sauce around chicken. Bake, uncovered, for 45 minutes or until chicken is tender. Stir in peas.
- Step 3Meanwhile, cook risoni in a medium saucepan of boiling water, following packet directions, until just tender. Drain well.
- Step 4Serve chicken with risoni and salad.
- Low carb
Nutrition
3327 kj
Energy
33.7g
Fat Total
10.2g
Saturated Fat
7.6g
Fibre
51.5g
Protein
137mg
Cholesterol
930mg
Sodium
64.3g
Carbs (total)
All nutrition values are per serve
Notes
To cook this recipe in a slow cooker using skinless chicken pieces, transfer pan-fried chicken to slow cooker and cook on high for 3 hours or until tender and cooked through.
- Author: Kirrily La Rosa & Alison Adams
- Image credit: Craig Wall
- Publication: Super Food Ideas
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