Baked Italian Chicken & Spinach Risoni
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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 thigh, plus a sprinkle of sharp Parmesan to bring it all together.

Tags:
Over 30g protein
Allergens:
Gluten
•Wheat
•Milk

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 Time35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

chicken thigh

½

lemon

1 packet

soffritto mix

1 packet

garlic paste

1 sachet

garlic & herb seasoning

1 packet

tomato paste

1 packet

risoni

(Contains Gluten, Wheat; May be present: Egg, Soy. )

½ sachet

Italian herbs

1 sachet

chicken-style stock powder

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1.5 cup

boiling water

30 g

butter

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Nutritional Values

Energy (kJ)3050 kJ
Calories729 kcal
Fat27.1 g
of which saturates13.9 g
Carbohydrate70.3 g
of which sugars9.8 g
Dietary Fibre5.7 g
Protein47.3 g
Sodium1354 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish
•Large Non-Stick Pan

Instructions

1
1

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

2
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 paste, garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.

3
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 chicken-style stock powder. 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
4

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