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 breast, plus a sprinkle of sharp Parmesan to bring it all together.
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Ingredients
1 sachet
garlic & herb seasoning
1 bag
soffritto mix
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
chicken breast
1 sachet
chicken-style stock powder
1 box
passata
1 bag
silverbeet
1 sachet
Italian herbs
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 cup
boiling water
20 g
butter
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• 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 breast 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!).
• Boil the kettle. Roughly chop silverbeet. . • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook soffrito mix, 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 boiling water (see ingredients).
• Transfer risoni mixture to the baking dish with the chicken. Cover tightly with foil. • Bake until liquid is absorbed and chicken is cooked through, 25-30 minutes. • Stir the butter and shaved Parmesan cheese (reserve a pinch for the garnish!). Season to taste.
TIP: Add a dash more water if the risoni looks dry.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide Italian-style chicken risoni bake between plates. • Sprinkle with reserved Parmesan to serve. Enjoy!
