Easy Creamy Chicken & Risoni Traybake

Name: Easy Creamy Chicken & Risoni Traybake with Roasted Veggies & Baby Spinach
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet chopped veggie mix; 1.5 packet risoni; 1 cup boiling water; 2 cube chicken stock; 1 packet chicken tenderloins; 1 sachet garlic & herb seasoning; 1 packet light cooking cream; 1 bag baby spinach leaves; 20 g butter; drizzle white wine vinegar; 1 packet grated Parmesan cheese

with Roasted Veggies & Baby Spinach

4.5(669)

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Calories

:

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Protein

:

51.5g protein

Preparation Time

:

45 minutes

Difficulty

:

Easy

High Protein

Allergens:

Gluten
Wheat
Milk
Eggs
Soy
May contain traces of allergens

What do we love most about this dish? Well, let’s see... it might be our popular garlic & herb seasoning, which is great on all manner of meat and fish. Or maybe it’s the versatile risoni in all its flavoursome glory? Did we mention this recipe is also done in four easy steps? Oh, we can’t decide, we’ll just have the whole thing thanks very much!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

chopped veggie mix

1.5 packet

risoni

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

2 cube

chicken stock

1 packet

chicken tenderloins

1 sachet

garlic & herb seasoning

1 packet

light cooking cream

(Contains: Milk;)

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 cup

boiling water

20 g

butter

(Contains: Milk;)

drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)2891 kJ

Fat29 g

of which saturates17 g

Carbohydrate58.1 g

of which sugars6.7 g

Protein51.5 g

Sodium1414 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

PDF

1

Preheat the oven to 240°C/220°C fan-forced. Place the chopped veggie mix into a large baking dish. Drizzle with olive oil and season. Toss to coat. Roast until tender, 15-20 minutes. TIP: The veggies do not need to be fully cooked, they will continue cooking with the risoni!

2

While the veggies are roasting, boil the kettle. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken tenderloins and sear, until golden, 1-2 minutes each side. TIP: The chicken will finish cooking in the oven!

3

When the veggies are done, add the chicken, risoni (see ingredients), boiling water, crumble in chicken stock (2 cubes for 2p / 4 cubes for 4p), garlic and herb seasoning and light cooking cream to the dish. Stir to combine, cover with foil, return to the oven and bake until the liquid is absorbed and the chicken is cooked, 20-25 minutes. Add the baby spinach leaves, butter and a drizzle of white wine vinegar and stir until wilted. TIP: If the risoni is stodgy add a splash of water to loosen.