Rustic Chicken & Basil Pesto Risoni Bake

Name: Rustic Chicken & Basil Pesto Risoni Bake with Parmesan & Bacon-Cucumber Salad
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet Chicken Thigh; 1 packet Tomato Paste; 1 sachet Garlic & Herb Seasoning; 1 packet Chicken Stock Pot; 1 packet Risoni; 1.75 cup boiling water; 1 cucumber; 1 packet mixed salad leaves; drizzle white wine vinegar; 30 g butter; 1 packet baby spinach leaves; 1 packet Parmesan cheese; 1 packet basil pesto; 1 packet diced bacon

with Parmesan & Bacon-Cucumber Salad

Get up to $200 off!

Sit back and let the oven do all the work in this top tier chicken risoni number. Tasty chicken thigh meets garlic and herb seasoning in the risoni of a lifetime and while the aromas fill up the room, all you have to worry about is whipping up a simple, yet satisfying bacon-cucumber salad!

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

Chicken Thigh

1 packet

Tomato Paste

1 sachet

Garlic & Herb Seasoning

1 packet

Chicken Stock Pot

1 packet

Risoni

cucumber

1 packet

mixed salad leaves

1 packet

baby spinach leaves

1 packet

Parmesan cheese

1 packet

basil pesto

1 packet

diced bacon

Not included in your delivery

olive oil

1.75 cup

boiling water

drizzle

white wine vinegar

30 g

butter

Nutritional Values

Energy (kJ)3950 kJ

Calories944 kcal

Fat48.1 g

of which saturates18.1 g

Carbohydrate69.4 g

of which sugars10.5 g

Dietary Fibre8.3 g

Protein55.4 g

Sodium1810 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Oven-Proof Pan

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. Cook chicken thigh, until browned but not cooked through, 2-3 minutes each side. Transfer chicken to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

TIP: The chicken will continue cooking in step 3.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook tomato paste and garlic & herb seasoning, stirring until fragrant, 1-2 minutes. • Add chicken stock pot, risoni and the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people) and stir to combine. Top with chicken. • Cover with a lid (or foil) and bake until liquid is absorbed and chicken is cooked (when no longer pink inside), 25-30 minutes.

• While risoni is baking, thinly slice cucumber into rounds. • In a medium bowl, combine mixed salad leaves, cucumber, and a drizzle of white wine vinegar and olive oil. Sprinkle with diced bacon. Season. • Once risoni is done, remove lid or foil and transfer chicken to a chopping board. Stir in the butter, baby spinach leaves, shaved Parmesan cheese, until wilted. Season to taste.

TIP: Stir through a splash of water to loosen the risoni if needed.