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Baked Italian Chicken Risoni
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Baked Italian Chicken Risoni

Baked Italian Chicken Risoni

with Kale & 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.

Tags:
Easy Prep
Kid Friendly
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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 bag

kale

1 packet

chicken thigh

1 bag

soffritto mix

1 packet

garlic paste

1 sachet

garlic & herb seasoning

1 packet

tomato paste

1 packet

risoni

(Contains Gluten, Wheat;)

½ sachet

Italian herbs

1 sachet

chicken-style stock powder

30 g

button mushrooms

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1.5 cup

boiling water

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Nutritional Values

Energy (kJ)2972 kJ
Fat27 g
of which saturates13.5 g
Carbohydrate65.3 g
of which sugars8.3 g
Protein48.1 g
Sodium1355 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Roughly tear kale leaves, then discard stems. • Cut chicken thigh into 2cm chunks.

2
2

• 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.

3
3

• 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 3 minutes cook time remaining, wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook kale, stirring, until softened, 1-2 minutes. • Remove risoni from oven, then stir through the butter. 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.

4
4

• Divide baked Italian chicken risoni between bowls. • Top with kale and shaved Parmesan cheese to serve. Enjoy!