Chicken and risoni bake

Step 1

Place a bowl onto mixing bowl lid and weigh pasta into it. Set aside.

Step 2

Preheat oven to 200°C. Place a casserole dish (approx. 28 cm) onto mixing bowl lid and weigh chicken pieces into it. Season with salt and pepper, then cover until ready to use.

Step 3

Place garlic and asparagus stalks (tips reserved) into mixing bowl, then chop 3 sec/speed 7.

Step 4

Add onion, broccoli and cauliflower stems, then chop 3 sec/speed 5.

Step 5

Add wine and butter, then cook 12 min/100°C/speed 1.

Step 6

Add water, mustard, thyme and stock paste, then cook 5 min/100°C/speed 1. Pour mixture over prepared chicken, then bake for 20 minutes (200°C). Meanwhile, place a bowl into mixing bowl lid and weigh spinach into it. Set bowl aside.

Step 7

Remove baking dish from the oven and use tongs to carefully remove chicken pieces to a plate. Add pasta to casserole dish and stir through the sauce until coated. Return chicken to the baking dish, then bake for a further 20 minutes (200°C) or until chicken and pasta are cooked. Gently stir through the asparagus tips and reserved spinach. Stand for 5 minutes for asparagus and spinach to warm through before serving.