Campbells Kitchen

Method

• In a saucepan bring the stock to the boil and add chicken and risoni.  Reduce heat and simmer for 12 minutes until chicken and risoni are cooked.
   
• Remove chicken, slice and place into a large serving bowl.  Drain risoni into a bowl to retain stock.  Add risoni to chicken.
  Return stock back to saucepan and bring to boil.  Add pumpkin and cook for 4 minutes, add beans and cook for 1 minute until vegetables are just tender.  Remove then add to chicken along with the baby spinach.
   
• Add lemon zest and juice to stock, bring to boil and reduce liquid down by two thirds.  Cool.
  Combine the mint and yoghurt.
   
• Pour cooled reduced lemon stock over chicken salad and toss until combined.  Sprinkle over pumpkin seeds and serve immediately drizzled with minted yoghurt.
   

Ingredients

500ml Campbell"s Real Stock - Chicken
500g skinless chicken breast
" cup (125g) risoni pasta (orzo)
300g butternut pumpkin, peeled, cut into 1cm thick sticks
1 " cups green beans, topped and tailed
3 cups baby spinach leaves, washed
1 lemon, zested and juiced
10 sprigs of fresh mint leaves, finely chopped
" cup natural greek style yoghurt
" cup pumpkin seeds, toasted