To make this super quick recipe you saute free range chicken with dried oregano, garlic, silverbeet and white wine then finish it with crumbled feta and a squeeze of lemon. Healthy, quick to make and packed with so much flavour.
20 Minutes. Free Range.
350g Australian free range chicken mince
2 garlic cloves
125ml white cooking wine
3 stalks silverbeet
1 cup risoni
75g Australian feta
1 tablespoon dried oregano
Cook risoni, prepare vegetables & chicken
Bring a pot of salted water to a rapid boil. Add risoni. Stir and cook for 8 minutes. Check it is al dente before draining. Remove and discard stem of silverbeet then roughly chop the leaves. Crush the garlic.
Heat a good drizzle of olive oil in a large saucepan over medium heat. Add chicken mince, garlic and oregano. Stir, breaking up lumps as it browns for 3-4 minutes. Add silverbeet to pan and stir fry for 2 minutes until wilted. Add wine and increase heat to high. Cook for 2 minutes. Add risoni to the pan, juice and zest of half the lemon and stir to combine. Season with salt and lots of pepper. Remove from heat. Crumble the feta over and drizzle over some olive oil.
Serve into bowls with a wedge of lemon each.
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