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 breast, plus a sprinkle of sharp Parmesan to bring it all together.
This recipe is under 650kcal per serving.
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.
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 sachet
Italian Herbs
330 g
Chicken Breast
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
Tomato Paste
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
Lemon
1 drizzle
olive oil
30 g
butter
(Contains: Milk;)
1.5 cup
boiling water
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut lemon into wedges. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and soffritto mix, 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, 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.
• Divide baked Italian chicken and spinach risoni between bowls. • Top with Parmesan cheese and remain lemon wedges to serve. Enjoy!