When my kids were little I made this at least once a week. They were not the best eaters, so I would put them both in the bath tub and feed them this by hand while they splashed around. There was no other way to get them to eat the peas, tomatoes, red peppers and chicken in this recipe. They would then drift off to sleep freshly bathed with full little tummies.
Riso looks like rice, but is actually pasta. This is a very forgiving recipe as it gets better over time and can be reheated and is excellent hot or cold. Kids love it! This is a quick weeknight dinner with leftovers for lunch. Serve with lots of crunchy sourdough bread and fresh butter.
1 box of Riso pasta
16 oz. of chicken broth (see home made recipe in my book Real Food (Amazon)
1 lb skinless chicken breasts
1/2 cup white wine
2 tablespoons of sun-dried tomatoes, packed in oil
1/4 bag of frozen peas
10 or more kalamata olives, pitted and quartered
1/2 red pepper, diced
8 oz. fresh mozzarella cheese balls
Sea salt and freshly ground pepper to taste (hold pepper for kids)
Freshly grated parmesan
Fresh basil for garnish
Preheat oven to 350 degrees and pour yourself a glass of white wine (any kind, it doesn’t matter).
When oven is preheated place a 1/2 a cup of white wine and the chicken in a baking dish and cook for 30 minuets or until chicken is white inside. Put chicken stock on to boil. Pour yourself another glass of wine and put on some music.
Cook riso as per package instructions, but turn off the burner about 5 minutes early and allow to cook. This way you are sure not to burn it. In a large pasta bowl add sun dried tomatoes, frozen peas, olives and diced red pepper. When the chicken is done cut it up quickly with poultry sheers, no need to dirty a cutting board and add to mixture.
Fold cooked Riso into the chicken mixture. Add Parmesan and season to taste with salt and pepper. Serve in warm bowls or not. It is good cold as well as hot. Pour more wine if desired.