Baked Italian Chicken & Leek Risoni
with Parmesan, Thyme & Lemon
- Milk
- Gluten
- Wheat
- Pine nut
- May contain traces of allergens
- Eggs
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Walnut
Delicate, rice-shaped risoni soaks up the rich red sauce beautifully in this crowd-pleasing pasta bake. Top with succulent garlic and herb-seasoned chicken thigh, plus a sprinkle of sharp Parmesan to bring it all together.
Ingredients
330 g
Chicken Thigh
1 sachet
Garlic & Herb Seasoning
1
Lemon
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Tomato Paste
1 sachet
Vegetable Stock Pot
1
Leek
1 packet
Rocket
1 sachet
Thyme
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Walnut.)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
boiling water
30 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut lemon into wedges. Thinly slice leek. Pick thyme leaves.• Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and leek, tossing, until golden, 4-5 minutes (the chicken will finish cooking in the oven!). • Reduce heat to medium, add garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.
• To a baking dish, add chicken mixture, risoni, thyme, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people) and stock concentrate. Stir to combine. Cover with foil. Bake until risoni is tender and chicken is cooked through, 20-25 minutes. • Remove risoni from oven, then stir through the butter and a squeeze of lemon juice. If needed, add a splash of water to loosen the risoni. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.
• Divide baked Italian chicken and leek risoni between bowls. • Top with Parmesan cheese and rocket. Garnish with pine nuts and serve with remaining lemon wedges. Enjoy!
