BUDGET DINNERS

HONEY MUSTARD CHICKEN RISONI

SERVES 4 PREP 15 MINS COOK 20 MINS PER SERVE 3314kj

1 ½ cups risoni 2 tbsp olive oil 500g chicken thigh fillets, trimmed, chopped 1 red capsicum, seeded, thinly sliced 1 onion, finely chopped 1 garlic clove, crushed 2 tbsp honey 1 tbsp wholegrain mustard ¾ cup thickened cream 100g snow peas, trimmed, sliced 2 tbsp chopped parsley

1 In a large saucepan of boiling, salted water, cook risoni following packet instructions. Drain well.

2 Meanwhile, in a large frying pan, heat half the oil on high. Brown chicken 3-4 mins until cooked through. Transfer to a plate.

3 In same pan, heat remaining oil on high. Saute capsicum, onion and garlic 4-5 mins until tender. Stir in honey and mustard followed by cream. Simmer, stirring, 4-5 mins until sauce thickens slightly.

4 Return chicken to pan. Reduce heat to low and cook, stirring, 2-3 mins. Serve risoni topped with chicken mixture and scattered with snow peas and parsley.