Easy Creamy Chicken & Risoni Traybake

While the veggies are roasting, boil the kettle. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken tenderloins and sear, until golden, 1-2 minutes each side. TIP: The chicken will finish cooking in the oven!

When the veggies are done, add the chicken, risoni (see ingredients), boiling water, crumble in chicken stock (2 cubes for 2p / 4 cubes for 4p), garlic and herb seasoning and light cooking cream to the dish. Stir to combine, cover with foil, return to the oven and bake until the liquid is absorbed and the chicken is cooked, 20-25 minutes. Add the baby spinach leaves, butter and a drizzle of white wine vinegar and stir until wilted. TIP: If the risoni is stodgy add a splash of water to loosen.