Rustic Chicken & Basil Pesto Risoni Bake
with Parmesan & Bacon-Cucumber Salad- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
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!
Ingredients
1 packet
Chicken Thigh
1 packet
Tomato Paste
1 sachet
Garlic & Herb Seasoning
1 packet
Chicken Stock Pot
1 packet
Risoni
(Contains: Gluten, Wheat, Eggs, Soy, May contain traces of allergens;)
1
cucumber
1 packet
mixed salad leaves
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
basil pesto
(Contains: Milk;)
1 packet
diced bacon
(Contains: Soy, May contain traces of allergens, Milk;)
Not included in your delivery
olive oil
1.75 cup
boiling water
drizzle
white wine vinegar
30 g
butter
(Contains: Milk;)
Utensils
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.
• Slice chicken. • Divide risoni bake between bowls. Top with chicken and basil pesto. • Serve with bacon-cucumber salad. Enjoy!
