1 tablespoon extra virgin olive oil
4 x 150g chicken breast fillets
3 garlic cloves, thinly sliced
1/3 cup dry white wine
1 tablespoon Dijon mustard
2 cups Massel Chicken Style Liquid Stock
1 1/2 cups boiling water
1 1/2 cups dried risoni
1 cup thickened cream, plus extra to drizzle
150g baby spinach
- Heat oil in a 7cm-deep, 24cm round (base) frying pan over high heat. Season chicken with salt and pepper. Add chicken to pan. Cook for 4 to 5 minutes each side or until well browned and cooked through. Transfer to a plate. Cover loosely with foil.
- Add garlic to pan. Cook for 30 seconds. Add wine and mustard. Boil for 1 minute, scraping base of pan, or until wine has reduced by half. Add stock and water. Bring to the boil. Add pasta. Stir well. Cook, covered, for 10 minutes, stirring every 2 minutes (scrape base of pan to make sure pasta doesn’t stick) or until pasta is just tender.
- Add cream and spinach to pan. Stir until well combined. Add chicken and resting juices to pan. Season with salt and pepper. Cook for 2 minutes or until spinach just starts to wilt. Drizzle with extra cream. Serve immediately.