Ingredients

• 700g chicken breast, sliced into thin strips
• 2 garlic cloves, finely diced
• 1 cup risoni
• 1 cup Rosella Condensed Chicken Soup
• 1/2 cup thickened cream
• 270g jar Sun-dried tomato strips, drained
• 2 cups baby spinach

METHOD:

1. Cook chicken in a large frying pan over high heat for 5 minutes, or until cooked through. Remove from the pan. 
2. Add the garlic and cook for 1 minute. Stir through the risoni, condensed chicken soup and 2 cups of water, and bring to the boil. Turn the heat to low, and simmer for 10 minutes. 
3. Stir through the cream, sun-dried tomatoes and cooked chicken, and continue to cook for 2 minutes until thickened. 
4. Remove from the heat, stir through the spinach. Serve with lemon wedges and finely chopped parsley.