This family-friendly meal will make Thursday night's dinner a breeze.
Cooking Time 30 minutes
Ingredients (serves 4)
* 1 large eggplant, cut into 2.5cm pieces
* 2 large zucchini, thickly sliced
* 1 red capsicum, halved, thickly sliced
* olive oil cooking spray
* 8 small chicken drumsticks, skin removed
* 2 cups Italian tomato pasta sauce
* 1/3 cup dried risoni pasta
* 1/2 cup small basil leaves
Method
1. Preheat oven to 240°C. Place eggplant, zucchini and capsicum in a large roasting pan. Spray vegetables with oil. Roast for 25 to 30 minutes or until light golden.
2. Meanwhile, heat a heavy-based saucepan over high heat. Spray with oil. Cook drumsticks in batches, turning occasionally, for 5 minutes or until light golden. Return all chicken to saucepan. Add pasta sauce. Reduce heat to medium-low. Cover and simmer for 10 minutes. Stir in risoni. Cook, covered, for a further 10 minutes or until chicken is cooked through.
3. Stir in roast vegetables and basil. Season with salt and pepper. Serve.
Source
Super Food Ideas - Page 33
Recipe by Jenny Fanshaw
Chicken drumsticks with ratatouille risoni
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