Baked Italian Chorizo, Chicken & Spinach Risoni

Name: Baked Italian Chorizo, Chicken & Spinach Risoni with Parmesan & Lemon
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 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; ½ sachet Italian herbs; 1.5 cup boiling water; 1 sachet chicken-style stock powder; 30 g butter; 1 packet baby spinach leaves; 1 packet Parmesan cheese; 1 packet mild chorizo

with Parmesan & Lemon

Get up to $200 off!

kaya bukasDelicate, 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, mild chorizo plus a sprinkle of sharp Parmesan to bring it all together.

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

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: Eggs, Soy.)

½ sachet

Italian herbs

1 sachet

chicken-style stock powder

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites.)

Not included in your delivery

olive oil

1.5 cup

boiling water

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)4469 kJ

Calories1068 kcal

Fat55 g

of which saturates24.7 g

Carbohydrate71.8 g

of which sugars11.4 g

Dietary Fibre5.9 g

Protein67.8 g

Sodium2713 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

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

• 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.

• 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. • When risoni has 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 8 minutes. • Remove risoni from oven, then stir through the butter, a squeeze of lemon juice, cooked chorizo 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.