Easy Italian-Style Chicken Risoni Bake
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Easy Italian-Style Chicken Risoni Bake

Easy Italian-Style Chicken Risoni Bake

with Parmesan

Delicate, 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, plus a sprinkle of sharp Parmesan to bring it all together.

Tags:
Over 30g protein
Easy Prep
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 Time45 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

garlic & herb seasoning

1 packet

chicken thigh

1 bag

soffritto mix

1 packet

risoni

(Contains Gluten, Wheat;)

1 box

passata

1 sachet

chicken-style stock powder

1 bag

silverbeet

1 sachet

Italian herbs

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

1 cup

boiling water

20 g

butter

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Nutritional Values

Energy (kJ)2909 kJ
Fat22.1 g
of which saturates11.1 g
Carbohydrate72.9 g
of which sugars11.8 g
Protein47.1 g
Sodium1568 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. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, until browned, 2 minutes each side. • Transfer to a baking dish (the chicken will finish cooking in step 3).

2
2

• Boil the kettle. Roughly chop silverbeet. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until softened, 2-3 minutes. Add silverbeet and cook until wilted, 1-2 minutes. • Add risoni and cook, stirring to coat, 1 minute. • Stir in passata, chicken-style stock powder, Italian herbs, the brown sugar and the boiling water (1 cup for 2 people / 2 cups for 4 people).

3
3

• Transfer risoni to the baking dish with the chicken. Cover tightly with foil. • Bake until liquid is absorbed and chicken is cooked through (when no longer pink inside), 25-30 minutes. • Stir in the butter and Parmesan cheese (reserve a pinch for the garnish). Season to taste (add a dash more water if the risoni looks dry).

4
4

• Divide Italian-style chicken risoni bake between plates. • Sprinkle with reserved Parmesan to serve. Enjoy!

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