Pasta Risotto with Spinach, Roast Tomatoes and Chicken Fillet

Dive right in to this delicious pasta that soaks up the delicious flavours of this healthy nutritious dinner.


For the dough:

  • 200 g (1 1/3 cups) gluten-free plain flour, plus extra for kneading
  • 300 g (2 cups) gluten-free cake flour
  • 1/2 tsp xanthan gum
  • 1 1/2 tsp salt
  • 2 tbs warm water
  • 4 medium eggs, lightly beaten


  • 450 g cherry tomatoes, on the vine
  • 2 large chicken breasts, with skin on, trimmed
  • 4 tbs olive oil
  • 500ml gluten-free chicken broth
  • 250 g (6 cups) baby spinach, washed
  • Freshly ground black pepper


Step 1.
Make the dough: Combine the flours, xanthan gum, salt, and water in a bowl. Mix briefly until just combined, and then slowly beat in the egg until the flour has absorbed it. Turn out the dough onto a lightly floured surface and knead briefly before dividing into two balls. Pat down into discs and wrap in plastic wrap.

Step 2.
Break off some of the dough and press through a pasta extruder, cutting the shapes into small ditalini. Repeat, using a little dough at a time to avoid clogging the extruder. Arrange the cut ditalini on a lightly floured tray. Cover loosely with a tea towel and leave to dry.

Step 3.
Preheat the oven to 190°C (170° fan). Drizzle the cherry tomatoes with 2 tbs olive oil. Season with salt and pepper and arrange on one side of a roasting tray. Brush the chicken breasts with the remaining 2 tbs oil and season with salt and pepper. Arrange on the other side of the tray and roast for 30-35 minutes until the chicken is cooked through and the skins of the tomatoes are slightly wrinkled. Remove from the oven and leave to rest, covered loosely with aluminium foil.

Step 4.
Bring a large saucepan of water to the boil and salt generously. Brush any excess flour off the pasta and then drop into the water, cooking for 2-3 minutes until the pasta floats to the surface. Drain.

Step 5.
Heat the chicken stock in a saucepan over medium heat until simmering. Add the ditalini and the spinach, stirring and cooking until the spinach has wilted. Season to taste with salt and pepper.

Step 6.
Cut the chicken breasts into thick slices. Ladle the broth and ditalini into bowls and top with the tomatoes and chicken. Season with freshly ground black pepper.

Serves 4