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One-Pan Chicken Risoni Bake
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 6 chicken thigh cutlets, skin on
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons white balsamic vinegar
  • 690g jar Coles Italian tomato and basil pasta sauce
  • 2 cups chicken stock
  • 500g dried risoni pasta
  • 250g green beans, trimmed
  • ⅓ cup pitted kalamata olives, chopped
  • 80g fetta, crumbled
  • ½ cup fresh basil leaves
Steps
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