Baked Italian Chicken, Chorizo & 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 thigh, chorizo, plus a sprinkle of sharp Parmesan to bring it all together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
330 g
Chicken Thigh
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Italian Herbs
1 packet
Soffritto Mix
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 sachet
Garlic & Herb Seasoning
1 packet
Tomato Paste
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1
Lemon
Cooking Steps
If you've added mild chorizo, roughly chop chorizo. Set aside.
• 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.
When risoni has 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 8 minutes. Stir cooked chorizo through the risotto with the silverbeet.
• Divide baked Italian chicken and spinach risoni between bowls. • Top with Parmesan cheese and remain lemon wedges to serve. Enjoy!
