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Italian Recipes

Baked Italian Chicken Breast & Spinach Risoni

Baked Italian Chicken Breast & Spinach Risoni

Baked Italian Chicken Breast & Spinach Risoni

with Parmesan & Lemon

Get up to $200 off!

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Risoni

1 packet

Baby Spinach Leaves

1 sachet

Vegetable Stock Pot

330 g

Chicken Breast

1 packet

Tomato Paste

1 packet

Parmesan Cheese

1 sachet

Italian Herbs

1 sachet

Garlic & Herb Seasoning

1 packet

Soffritto Mix

1

Lemon

Nutritional Values

Calories572 kcal

Energy (kJ)2400 kJ

Fat8.1 g

of which saturates4 g

Carbohydrate68.1 g

of which sugars9.7 g

Dietary Fibre6.3 g

Protein52.7 g

Sodium1060 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut lemon into wedges. • Cut chicken thigh into 2cm chunks.

2

Custom Recipe: If you've swapped to chicken breast, cut it into 2cm chunks, then cook it the same way as above.

3

• To a baking dish, add chicken mixture, risoni, Italian herbs (see ingredients), the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and vegetable stock. 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, a squeeze of lemon juice and baby spinach leaves, until wilted, 1 minute. 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.

4

• Divide baked Italian chicken and spinach risoni between bowls. • Top with Parmesan cheese and remain lemon wedges to serve. Enjoy!

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