This nourishing bowl of risoni is packed full of flavour with just the right balance of herbs, zest and sweet cherry tomatoes. Stir through some Cheddar goodness for that extra wow factor!
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shredded Cheddar cheese(ContainsMilk)
baby spinach leaves
Finely chop the brown onion. Halve the cherry tomatoes. Finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch, then slice into wedges. Pick the thyme leaves. Pick and roughly chop the basil leaves. Cut the chicken breast into 2cm chunks.
TIP: If the sprigs are very soft, you can just chop them instead.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 3-5 minutes. Season with salt and pepper and transfer to a plate.
TIP: The chicken is cooked through when it is no longer pink inside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cherry tomatoes and cook, stirring, until softened, 4 minutes. Add the garlic, thyme and lemon zest and cook until fragrant, 1 minute.
Add the risoni to the pan and stir to combine. Add the water and crumbled chicken stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and all the water has been absorbed, 15-18 minutes.
TIP: Add a dash more water if your risoni looks dry. TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
When the risoni is ready and the liquid has been absorbed, stir through the shredded Cheddar cheese, chicken (and any resting juices) and baby spinach leaves. Stir until the baby spinach has wilted, 1 minute. Remove the pan from the heat and season to taste with salt and pepper.
TIP: For the low-calorie option, use half the shredded Cheddar cheese.
Divide the cherry tomato and chicken risoni between bowls. Garnish with the basil and serve with remaining lemon wedges.