A bit of a cheesy chicken risoni is here to sweep you off your weeknight feet. This one has the official kid-friendly stamp of approval, but it's also wholly pleasing to more grown-up palates. Chicken, pasta, cheese, greens... what's not to love?!
Chop chicken into 3cm pieces. Season well with salt and pepper. Melt butter in a frypan over medium-high heat until bubbling. Add chicken and cook, without stirring, for 3–4 minutes or until caramelised on one side. While chicken is cooking, continue with step 2.
Peel and crush garlic. Dissolve stock cube in 375ml (1½ cups) boiling water.
Add garlic to chicken and cook, stirring constantly, for 30 seconds or until fragrant and garlic has dispersed. Add risoni and stock and bring to a simmer. Cook for 8–10 minutes or until risoni is cooked through and most of the water has absorbed. While risoni is cooking, continue with step 4.
Chop broccolini into 2cm pieces. Rinse and roughly chop parsley.
When risoni has 3 minutes of cooking time left, add broccolini and cover with a lid.
Stir capers, white wine vinegar, parmesan, most of the parsley through the risoni and season with pepper. Toss mixed salad leaves with your favourite dressing. Divide chicken risoni between bowls and sprinkle with remaining parsley. Serve with salad.