One-Pan Chicken, Chorizo & Cherry Tomato Risoni for Dinner

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chorizo and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a medium bowl. Add the chicken to the pan and cook until browned and cooked through, 5 minutes. Add to the bowl with the chorizo.

TIP: Cook the chicken in batches if your pan is getting crowded!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the garlic, Italian herbs, thyme and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.

Add the risoni and cherry tomatoes to the pan and stir to combine. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and the water is absorbed, 15-17 minutes. Reserve 2 portions of the chicken and chorizo (about 1 cup) for lunch, then add the remaining chicken and chorizo to the pan. Add the butter, shredded Cheddar cheese and baby spinach leaves (reserve 2 handfuls for lunch!) and stir until the spinach has wilted.

TIP: Add a dash more water if your risoni looks dry.

Divide the chicken, chorizo and cherry tomato risoni between bowls.