This recipe is one of my favourites to make on cooler nights. It's rich and saucy and just loaded up with big flavour. The salsa verde is perfect to cut through the richness of the cream and lightens it all up with a bit of tang. You can mop up the sauce with crusty bread, too.
Season chicken with salt and pepper. Heat ½ the olive oil in a frypan over medium-high heat. Add chicken and cook for 4 minutes on one side or until golden brown.
Turn chicken, add risoni, cherry tomatoes, cream, paprika and 60ml (¼ cup) water to pan and stir well to combine. Bring to a simmer and season with salt and pepper. Reduce heat to medium, cover with a lid and cook for 8–10 minutes or until risoni is just tender. While chicken is cooking, continue with step 3.
Place pine nuts in a frypan over medium heat and cook, stirring occasionally, for 2–3 minutes or until golden. Finely chop parsley leaves. Roughly chop capers. Finely zest and juice lemon. Place parsley, capers, lemon zest and juice, pine nuts and remaining olive oil in a bowl and mix to combine. Season with salt and pepper.
Trim green beans. Add green beans and artichokes to pan, cover with a lid, and cook for a further 3–4 minutes or until beans are just tender. Stir through ½ the parmesan and season to taste with salt and pepper.
Place butter lettuce salad in a bowl with your favourite dressing. Season with salt and pepper and toss to combine.
Divide chicken risoni between bowls and drizzle with salsa verde. Sprinkle with remaining parmesan and serve with salad.