Spiced Chicken and Pesto Risoni with Mozzarella Balsamic Strawberries

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 24, 2017.

Alternatively, use BBQ grill to cook chicken for about 4-5 minutes each side, until cooked through. If spice begins to burn, reduce the heat.

Ingredients

Bring a medium pot of salted water to the boil. Preheat BBQ hot plate to high (if using). Prepare ingredients. Cook risoni in pot of boiling water for about 10 minutes, until just tender. When 1 minute cook time remains, add courgette.
Drain risoni and courgette well and return to pot with a drizzle of olive oil, baby spinach and pesto. Season, toss to combine and cover with a lid to keep warm.
While risoni cooks, pat chicken dry and season with salt and chicken spice mix. Heat a drizzle of oil in a medium fry-pan on medium-high heat and cook chicken thighs for 3-4 minutes each side, until golden brown and cooked through. Reduce heat if spice mix begins to burn.
Remove chicken from pan and set aside, covered, to rest for 4-5 minutes. Leave chicken in whole pieces or slice thickly against the grain.
Dice mozzarella and strawberries 0.5cm and finely dice shallot. Add all to a small bowl with first measure of balsamic glaze and basil. Season, drizzle with olive oil and gently fold all ingredients together.
To serve, divide pesto risoni between plates and top with pieces of spiced chicken. Spoon over mozzarella balsamic strawberries. Drizzle with remaining balsamic glaze and garnish with basil.