Creamy Chicken, Mushroom & Zucchini Risoni
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Creamy Chicken, Mushroom & Zucchini Risoni

Creamy Chicken, Mushroom & Zucchini Risoni

with Baby Spinach & Parmesan

Few things are as comforting as a bowl of risoni. This delightful dish has everything you want and more – herby mushrooms, chicken and charred zucchini. Top it off with some Parmesan cheese and you’ve got pure happiness in a bowl.

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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

leek

1

zucchini

2 clove

garlic

1 packet

risoni

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

1 packet

sliced mushrooms

1 sachet

Herb & Mushroom Seasoning

1 sachet

vegetable stock powder

1 packet

light cooking cream

(Contains Milk;)

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

chicken breast

Not included in your delivery

olive oil

20 g

butter

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Nutritional Values

Energy (kJ)2738 kJ
Calories654 kcal
Fat32.5 g
of which saturates17.3 g
Carbohydrate67.2 g
of which sugars8.5 g
Dietary Fibre5.8 g
Protein21.7 g
Sodium1243 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. • Thinly slice button mushrooms and leek. • Slice zucchini into half-moons. Finely chop garlic. • Cut chicken breast into 2cm chunks.

2
2

• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the saucepan with a drizzle of olive oil.

3
3

• While risoni is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook mushrooms, chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. Add courgette and cook until tender, 3-4 minutes. • Add garlic, herb & mushroom seasoning and the butter, and cook until fragrant, 1 minute. • Reduce heat to low, add vegetable stock powder, cream, reserved pasta water and cooked risoni. Cook until slightly thickened, 1-2 minute. Remove from the heat and season with pepper.

TIP: Add an extra splash of water if the mixture looks too thick.

4
4

• Divide creamy chicken, mushroom and zucchini risoni between bowls. Top with Parmesan cheese to serve. Enjoy!