INGREADIENT

• 400 g risoni pasta
• 1 Litre Campbell’s Real Stock chicken
• 3 tbs olive oil
• 1 garlic clove crushed
• 1 tsp caster sugar
• 1 1/2 tbs lemon juice
• 1 tsp Dijon mustard
• 200 g tomato medley halved
• 50 g spinach
• 2 cups cooked turkey chopped

Direction

1. Add stock to a medium-sized saucepan and bring to the boil. Add risoni and cook for 10 minutes or until all of the stock is absorbed.
2. Transfer to a large bowl to cool.
3. In a small bowl, combine olive oil, garlic, lemon juice and mustard.
4. Add tomatoes, spinach and turkey to risoni.
5. Stir well to combine.