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Italian Recipes

Cheesy Italian-Style Chicken Risoni Bake

Cheesy Italian-Style Chicken Risoni Bake

Cheesy Italian-Style Chicken Risoni Bake

with Veggies

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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 thigh, plus a sprinkle of sharp Parmesan to bring it all together.

Tags:

Easy Prep

Allergens:

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

garlic & herb seasoning

1 packet

soffritto mix

1 packet

risoni

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

1 box

Diced Tomatoes With Garlic & Olive Oil

1 bag

baby spinach leaves

1 sachet

chicken-style stock powder

1 packet

chicken thigh

2 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

½ cup

boiling water

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3371 kJ

Fat33.8 g

of which saturates17.1 g

Carbohydrate66 g

of which sugars11.5 g

Protein54.6 g

Sodium1688 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

1

• 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 thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over a high heat. Add chicken and cook until browned, 2 minutes each side. Transfer to a baking dish (it will finish cooking in step 3!).

2

• Boil the kettle. • Return frying pan to a medium-high heat with a drizzle of olive oil. Add soffritto mix and cook until softened, 2-3 minutes. • Add risoni and cook, stirring to coat, 1 minute. • Add diced tomatoes with garlic & olive oil, chicken stock powder and boiling water (1/2 cup for 2 people / 1 cup for 4 people). Stir to combine.

3

• Transfer risoni mixture to the baking dish with the chicken. Cover tighly with foil. • Bake until liquid is absorbed and chicken is cooked, 25-30 minutes. • Stir through the baby spinach, the butter and grated Parmesan cheese (reserve a pinch for the garnish!). Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

4

• Divide Italian-style chicken risoni bake between plates. • Sprinkle with reserved Parmesan to serve.

TIP: If you have time, you can slice the chicken, if preferred.

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