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Baked Italian Chicken & Spinach Risoni
Baked Italian Chicken & Spinach Risoni

Baked Italian Chicken & Spinach Risoni

with Parmesan & Lemon

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.

Tags:
Calorie Smart
Allergens:
Milk
•Gluten
•Wheat

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

Baby Spinach Leaves

1 packet

Parmesan Cheese

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

1

Lemon

Not included in your delivery

1 drizzle

olive oil

30 g

butter

1.5 cup

boiling water

Nutritional Values

Energy (kJ)3000 kJ
Calories718 kcal
Fat24.8 g
of which saturates13.2 g
Carbohydrate68.5 g
of which sugars9.5 g
Dietary Fibre5.7 g
Protein52.6 g
Sodium1060 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Baking Dish

Cooking Steps

Get prepped
1

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

Cook the chicken
2

• 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.

Bake the risoni
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.

Finish & serve
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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