Step 1

Cook risoni in a saucepan of salted boiling water for 10 minutes or until al dente. Add half the peas and cook for 1 minute or until bright green. Drain and refresh under cold running water.

Step 2

Meanwhile, remove the chicken meat from the bones and coarsely shred. Discard the bones, skin and seasoning.

Step 3

Place the cream, parmesan, mint, oil, garlic and remaining peas in the jug of a blender and blend until smooth. Taste and season with salt and pepper.

Step 4

Place the risoni, peas, chicken, bocconcini and spinach in a serving bowl. Drizzle with cream mixture and gently toss to combine. Serve immediately.