One-Pan Chicken, Chorizo & Cherry Tomato Risoni for Dinner
with Chicken, Chorizo & Pesto Dressing Wraps for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! Chicken and chorizo are on double duty tonight, in a satisfying bowl of risoni for dinner and wraps with pesto for lunch tomorrow. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3920kJ Energy, 61.4g Fat, 11.7g Saturated Fat, 50.6g Carbohydrate, 4.7g Sugars, 44.7g Protein, 1570mg Sodium.
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.
1 punnet
cherry tomatoes
1 unit
brown onion
3 clove
garlic
1 bunch
thyme
1 packet
mild chorizo
1 packet
chicken thigh
1 pinch
chilli flakes
1 packet
risoni
(ContainsGluten)1 cube
chicken stock
1 packet
grated Parmesan cheese
(ContainsMilk)1 bag
baby spinach leaves
1 unit
tomato
4 unit
classic wraps
(ContainsGlutenMay be present Soy)2 packet
creamy pesto dressing
(ContainsMilk, Tree Nuts, Egg)1 sachet
Italian herbs
(May be present Gluten/Gluten)Not included in your delivery
olive oil
1.25 cup
water
20 g
butter
(ContainsMilk)
Halve the cherry tomatoes. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Cut the mild chorizo (see ingredients list) into 1cm chunks. Cut the chicken thigh into 2cm chunks.
TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chorizo and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a medium bowl. Add the chicken to the pan and cook until browned and cooked through, 5 minutes. Add to the bowl with the chorizo.
TIP: Cook the chicken in batches if your pan is getting crowded!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the garlic, Italian herbs, thyme and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.
Add the risoni and cherry tomatoes to the pan and stir to combine. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and the water is absorbed, 15-17 minutes. Reserve 2 portions of the chicken and chorizo (about 1 cup) for lunch, then add the remaining chicken and chorizo to the pan. Add the butter, shredded Cheddar cheese and baby spinach leaves (reserve 2 handfuls for lunch!) and stir until the spinach has wilted.
TIP: Add a dash more water if your risoni looks dry.
Divide the chicken, chorizo and cherry tomato risoni between bowls.
When you're ready to pack your lunch, thinly slice the tomato into half-moons. Divide the chicken and chorizo between two microwavable containers. Divide the classic wraps (see ingredients list), creamy pesto dressing packets, reserved baby spinach leaves and tomato slices between two lunch packages. Refrigerate. At lunch, microwave the chicken and chorizo in 30 second bursts until heated through. Spread the creamy pesto dressing over the classic wraps and top with the baby spinach leaves, tomato, chicken and chorizo. Roll up and enjoy!