Marry me chicken risoni bake

Ingredients

• 135g tub semi-dried tomatoes, drained, oil reserved
• 1 small onion, diced
• 4 garlic cloves, sliced
• 305g (1 1/2 cups) dried risoni
• 1 1/2 tsp dried thyme
• 3 tbsp tomato paste
• 500ml (2 cups) chicken stock
• 300ml light thickened cream for cooking
• 180ml (3/4 cup) water
• 2 cups shredded cooked chicken
• 120g baby spinach leaves
• 100g (1 cup) pre-grated mozzarella (optional)

Directions

1. Heat reserved tomato oil in a large, deep, ovenproof frying pan over medium-high heat. Add garlic and cook for 1 minute or until aromatic. Add risoni, thyme, tomato paste, stock, cream and the water. Bring to a simmer. Season with salt & pepper.
2. Reduce heat to medium and simmer, covered, for 12 minutes, stirring occasionally, or until risoni is al dente. Stir in chicken, spinach and semi-dried tomatoes.
3. Preheat an oven grill to high. Sprinkle risoni mixture with the cheese and grill for 1 minute or until cheese is golden.

Notes:

1. Substituted the cream for a tin of evaporated milk and reduced the water accordingly.