Chicken, Corn & Courgette Risoni

• Meanwhile, boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook risoni, uncovered, over high heat, until ‘al dente’, 7-8 minutes. • Reserve some cooking water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then return risoni to the saucepan. • While the risoni is cooking, zest lemon to get a pinch, then slice into wedges.

• Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, garlic & herb seasoning and soffritto mix, tossing occasionally, until browned, and cooked through, 5-6 minutes. • Add tomato paste (see ingredients) and the butter and cook until fragrant, 1-2 minutes. • Remove pan from heat, then add cooked risoni, roasted veggies, reserved pasta water, baby spinach leaves, lemon zest and a generous squeeze of lemon juice. Stir to combine. Season to taste.