Cheesy Italian-Style Chicken Risoni Bake

• Boil the kettle. • Return frying pan to a medium-high heat with a drizzle of olive oil. Add soffritto mix and cook until softened, 2-3 minutes. • Add risoni and cook, stirring to coat, 1 minute. • Add diced tomatoes with garlic & olive oil, chicken stock powder and boiling water (1/2 cup for 2 people / 1 cup for 4 people). Stir to combine.

• Transfer risoni mixture to the baking dish with the chicken. Cover tighly with foil. • Bake until liquid is absorbed and chicken is cooked, 25-30 minutes. • Stir through the baby spinach, the butter and grated Parmesan cheese (reserve a pinch for the garnish!). Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.