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Ratatouille Risoni with Chicken Drumsticks
By Andy | May 5, 2009
Ratatouille Risoni with Chicken Drumsticks
Serves 4
Prep time : 10 minutes
Cooking time : 45 minutes
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Ingredients
2 large zucchini, cut in halves then thickly sliced.
1 large eggplant, cut into 2 cm cubes.
1 red capsicum, halved, deseeded and cut into thick slices.
8 large chicken drumsticks.
2 cups Italian tomato pasta sauce. Try our Basic Italian Tomato Pasta Sauce.
1/2 cup dry risoni pasta.
1/2 cup fresh basil leaves.
Olive oil spray.
Method
Preheat oven to 180C.
Place vegetable piece on a baking try and lightly spray with oil.
Roast for 25-30 minutes, or until tender and golden.
In a heavy pan over high heat, add the chicken and spray with oil.
Cook for 5-10 minutes, until browned all over.
Add pasta sauce, basil leaves and risoni.
Reduce to a simmer and cook covered for 10-15 minutes, or until chicken is cooked through.
Thin down with water if necessary.
Add roasted vegetables to the pan, stir through sauce.
Serving
Test for seasoning before serving individual portions.
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Topics: Chicken & Other Poultry | No Comments »
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