Double Italian-Style Chicken Risoni Bake
with Blistered Cherry Tomato & Parmesan
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Eggs
- Soy
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.
Ingredients
1 packet
Baby Spinach Leaves
1
Brown Onion
660 g
Chicken Thigh
1 sachet
Vegetable Stock Pot
1 sachet
Garlic & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Passata
1 packet
Risoni
(Contains: Gluten, May contain traces of allergens, Eggs, Soy, Wheat;)
1 packet
Snacking Tomatoes
1 sachet
Thyme
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced.
• Pick thyme leaves.
• Roughly chop brown onion.
• 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 high heat. Cook chicken until browned, 2 minutes each side.
• Transfer to a baking dish (the chicken will finish cooking in step 3).
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and snacking tomatoes, stirring, until softened, 2-3 minutes.
• Add baby spinach leaves, stirring, until wilted, 1-2 minutes.
• Add risoni and cook, stirring to coat, 1 minute.
• Stir in passata, stock concentrate, thyme, the brown sugar and boiling water (see ingredients).
• 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.
• Once cooked, stir in the butter and Parmesan cheese (reserve a pinch for the garnish). Season to taste with salt and pepper.
• Divide Italian-style chicken risoni bake between plates.
• Sprinkle with reserved Parmesan to serve. Enjoy!
TIP: Keeping a portion for later? See storage and reheating instructions under allergens!
