Italian Pesto Chicken & Chickpea Bowl
with Risoni & Toasted Pine Nuts
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
sweet potato
1
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: Soy, Eggs.)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
chicken breast
1
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
1
olive oil
2 cup
water
20 g
butter
(Contains: Milk;)
1 tsp
brown sugar
Utensils
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!
