Italian Chicken & Risoni Bake

Italian Chicken & Risoni Bake

Anna Van Dyken - Feed Me Healthy
I’m so pleased with the flavour of this one and so was my family. Little effort, big taste win
3.50 from 30 votes
Course Dinner
Adjust Serving 6
P-Points 7


  • 500 gms Chicken Breast Mince
  • 1 cup Risoni pasta dry
  • 2 tsp Masterfoods Tuscan Seasoning
  • 1 Tbls balsamic vinegar
  • 2 tsp garlic olive oil
  • 1 cup liquid chicken stock
  • 1 cup mozzarella cheese
  • 400 g tin Tomatoes
  • 1 onion diced
  • 1 small red capsicum diced
  • 3-4 cloves garlic grated
  • 1/4 cup of fresh chopped basil
  • 1/4 cup fresh chopped flat leaf parsley
  • Salt & Pepper


  • In a non stick fry pan, add garlic oil, onion, capsicum, garlic & mince, just to brown off.
  • Add all other ingredients minus the cheese, and bring to a boil.
  • Turn off heat and pour mixture into a Pyrex dish (2.6lt capacity), sprinkle over the cheese.
  • Cover and bake at 180c for 30 minutes, uncover and cook a further 5-10 mins to brown the top.


  • Serves 6
  • 7 WW SP a Serve
  • I serve with a crisp garden salad or for winter, steamed veg on the side.
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

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