Easy Baked Italian Chicken Risoni
with Silverbeet & Parmesan
This weeknight wonder is perfect for when you arrive home tired and hangry! The rice-shaped risoni pasta and juicy chicken thigh work their magic with the sweet and earthy carrot, Italian herbs and umami-rich stock in the oven - leaving you to do very little.
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.
Ingredients
1
carrot
1 stalk
celery
1 bag
silverbeet
1 packet
chicken thigh
1 packet
garlic paste
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 packet
risoni
(Contains Gluten, Wheat;)
1 sachet
chicken-style stock powder
1 packet
grated Parmesan cheese
(Contains Milk;)
½ sachet
Italian herbs
Not included in your delivery
olive oil
1.5 cup
boiling water
30 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Roughly chop carrot. Place in a baking dish. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until just tender, 15-18 minutes (it will finish cooking in step 3!).
• Meanwhile, thinly slice celery. Roughly chop silverbeet. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and celery, tossing, until golden, 4-5 minutes (it 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.
• When carrot is ready, remove baking dish from oven. Add chicken, celery, risoni, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people), Italian herbs (see ingredients) and chicken-style stock powder (see ingredients). Stir to combine. Cover with foil. • Bake until risoni is tender and chicken is cooked through (when no longer pink inside), 20-25 minutes. • Stir through silverbeet and the butter until silverbeet is wilted. If needed, add a splash of water to loosen the risoni. Season to taste.
• Divide baked Italian chicken risoni between bowls. • Sprinkle with grated Parmesan cheese to serve.
