Easy Italian-Style Plant-Based Crumbed Chick'n Risoni Bake

Name: Easy Italian-Style Plant-Based Crumbed Chick'n Risoni Bake with Parmesan
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 sachet garlic & herb seasoning; 1 packet Plant-Based Crumbed Chicken; 1 bag soffritto mix; 1 packet risoni; 1 box passata; 1 sachet chicken-style stock powder; 1 tsp brown sugar; 1 cup boiling water; 20 g butter; 1 bag silverbeet; 1 sachet Italian herbs; 1 packet Parmesan cheese

with Parmesan

4.0(13)

Recipe Development TeamUpdated on April 10, 2025

Get up to $230 off + Free Extras for 8 weeks

Calories

undefined undefined

Protein

31.3g protein

Preparation Time

45 minutes

Difficulty

Easy

Easy Prep

Veggie

Climate Superstar

Allergens:

Gluten
Soy
Wheat
Milk
Eggs
Soy
May contain traces of allergens

Delicate, rice-shaped risoni soaks up the rich red sauce beautifully in this crowd-pleasing pasta bake. Top with succulent garlic and herb-seasoned crumbed chick'n, plus a sprinkle of sharp Parmesan to bring it all together.

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

Ingredients

Serving amount

1 sachet

garlic & herb seasoning

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 bag

soffritto mix

1 packet

risoni

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

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

(Contains: Milk;)

Nutritional Values

Energy (kJ)3397 kJ

Fat33.1 g

of which saturates10.4 g

Carbohydrate91.9 g

of which sugars12.8 g

Protein31.3 g

Sodium2244 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add plant-based crumbed chicken and toss to coat. • In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

• Boil the kettle. Roughly chop silverbeet. • Return frying pan to a 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).

• Transfer risoni mixture 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. • Slice plant-based crumbed chicken. • Stir in the butter, plant-based chicken and shaved Parmesan cheese (reserve a pinch for the garnish!). Season to taste (add a dash more water if the risoni looks dry!).