Easy Baked Italian Chicken Risoni
with Silverbeet & Parmesan
It’s a one pan wonder, perfect for those evenings when you arrive home tired and ravenous but the cooking and cleaning fairies are nowhere to be found. The best thing with this dish – it’s an all round crowd pleaser, with no compromise on flavour and more importantly, minimal fuss!
Always refer to the product label for the most accurate ingredient and allergen information.
1
zucchini
1
tomato
1 bag
silverbeet
1 packet
garlic paste
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 packet
risoni
(ContainsGlutenMay be present Egg, Soy, Tree Nuts, Milk, Peanuts, Sesame)1 sachet
chicken stock powder
1 packet
chicken thighs
½ sachet
Italian herbs
(May be present Gluten)1 packet
grated Parmesan cheese
(ContainsMilk)Not included in your delivery
olive oil
1.5 cup
boiling water
30 g
butter
(ContainsMilk)
• Preheat oven to 240°C/220°C fan-forced. Roughly chop zucchini and tomato. • Place veggies in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until just tender, 15-18 minutes.
TIP: The veggies do not need to be fully cooked, it will continue cooking with the risoni!
• Meanwhile, boil a kettle of water. Roughly chop the silverbeet. Cut the chicken thigh into bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken, tossing, until golden, 4-5 minutes. • Reduce the heat to medium. Add garlic paste, garlic & herb seasoning and tomato paste and cook, tossing, until fragrant, 1 minute. Remove from the heat.
TIP: The chicken will finish cooking in the oven!
• Once the veggies have roasted, add the chicken, risoni, boiling water (1 1/2 cups for 2 people / 3 cups for 4 people), Italian herbs (see ingredients) and the chicken stock powder (1 sachet for 2 people / 1 1/2 sachets for 4 people). • Stir to combine, cover with foil, and bake until the risoni is tender and chicken is cooked, 20-25 minutes.
• Add the silverbeet and butter to the risoni and stir until wilted, 1 minute. Season to taste. • Divide the baked Italian chicken risoni between bowls. Top with the grated Parmesan cheese.
TIP: If the risoni is thick, add a splash of water to loosen.