Italian Pesto Chicken & Chickpea Bowl

Name: Italian Pesto Chicken & Chickpea Bowl with Risoni & Toasted Pine Nuts
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 sweet potato; 1 brown onion; ½ tin chickpeas; 1 packet pine nuts; 2 cup water; 1 packet risoni; 1 sachet vegetable stock powder; 20 g butter; 1 bag baby spinach leaves; 1 packet chicken breast; 1 carrot; 1 box diced tomatoes with garlic & onion; 1 tsp brown sugar; 2 packet basil pesto; 1 packet Parmesan cheese

with Risoni & Toasted Pine Nuts

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Here’s how to get all the deep, rich flavours of a risotto with no stirring or extra work! Simply use handy risoni – the little grain-shaped pasta soaks up all the flavour for a simple and tasty side dish. Topped with pesto, chicken, chickpeas and sweet roasted veggies, this is comfort food at its finest.

Allergens:

Pine Nut

•Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

brown onion

½ tin

chickpeas

1 packet

pine nuts

(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

1 packet

risoni

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

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

chicken breast

carrot

1 box

diced tomatoes with garlic & onion

2 packet

basil pesto

(Contains: Milk;)

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)4984 kJ

Fat58.5 g

of which saturates14.1 g

Carbohydrate109.3 g

of which sugars28.8 g

Protein64.7 g

Sodium2031 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat the oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat, then bake until tender, 20-25 minutes.

• While the vegetables are roasting, finely chop the brown onion. Drain and rinse the chickpeas (see ingredients). Cut chicken into 2cm chunks.

• Heat a medium saucepan over a medium-high heat. • Add the water, vegetable stock powder and risoni. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, for 13-15 minutes, or until the risoni is 'al-dente' and the water has absorbed.

TIP: Add a splash more water if the risoni looks dry!

• When the veggies have 10 minutes left, heat a large frying pan over a medium-high heat. Cook chicken, tossing occasionally, 5-6 minutes. Transfer to a bowl. • Add the onion and cook until softened, 4-5 minutes. • Add the chickpeas, diced tomatoes with garlic & onion, the brown sugar and a splash of water and cook, until slightly thickened, 4-5 minutes.

• Gently stir through the chicken, butter, basil pesto, roasted vegetables and baby spinach leaves to the frying pan. Season to taste.

• Divide the risoni between bowls and top with the Italian pesto chicken and chickpea stew. • Garnish with shaved Parmesan cheese and pine nuts. Enjoy!