One Pan Herby Italian Chicken
with Tomato Risoni & Parmesan
It’s a one pan wonder, perfect for those evenings when you arrive home tired and ravenous but the cooking and cleaning fairies are nowhere to be found. The best thing with this dish – it’s an all round crowd pleaser, with no compromise on flavour and more importantly, minimal fuss!
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.
Ingredients
2 clove
garlic
1 unit
brown onion
2 unit
zucchini
1 bunch
basil
1 bunch
parsley
1 packet
chicken thigh
1 tin
diced tomatoes
1 cube
chicken stock
2 packet
risoni
(Contains Gluten, Wheat;)
2 packet
flaked Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 cup
water
½ tsp
salt
Nutritional Values
Utensils
Instructions
Finely chop the brown onion. Peel and crush the garlic. Pick the basil leaves and finely slice. Finely chop the parsley. Cut the zucchini into 0.5 cm half-moons.
Cut the chicken thigh in half lengthways. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the chicken thigh with salt and pepper on both sides. Add 1/2 the chicken to the pan and cook for 2 minutes on each side, or until golden (the chicken will continue cooking in step 4). Set aside on a plate and cover with foil to keep warm. Repeat with the remaining chicken thigh.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook for 3-4 minutes, or until softened. Add the garlic and cook for 1-2 minutes, or until fragrant. Add the diced tomatoes, water (check ingredients list for the amount), salt (use suggested amount), 1/2 the basil and 1/2 the parsley to the frying pan. Crumble in the chicken stock cube and bring to the boil.
Add the risoni and zucchini to the frying pan with the sauce and return to the boil. Nestle the chicken thigh into the risoni, reduce the heat to medium-low and cover with a lid. Simmer for 13-15 minutes, or until the chicken is cooked through and the risoni is ‘al dente’. DTIP: If you don’t have a frying pan with a lid, cover it with aluminium foil.
Stir the risoni and chicken and season to taste with a pinch of salt and pepper.
Divide the chicken risoni between plates. Top with the flaked Parmesan cheese and remaining basil and parsley.
