One-Pot Pesto Chicken Risoni
with Spinach & Parmesan Cheese- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
It’s a weeknight star, perfect for when you arrive home tired and ravenous but the cooking and cleaning fairies are nowhere to be found. The best thing with this dish – it’s an all-round crowd pleaser. With the additions of creamy basil pesto, spinach, chicken and cheese, this risoni deserves all the praise it gets!
Ingredients
1
carrot
1 packet
chicken tenderloins
1 sachet
Nan's special seasoning
1 packet
garlic paste
1 packet
risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
chicken stock pot
1 packet
light cooking cream
(Contains: Milk;)
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains: Milk;)
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
2.33 cup
water
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. • Cut chicken tenderloins into 2cm chunks. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken, then toss to coat.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and carrot, tossing, until browned and cooked through, 5-7 minutes. • Add garlic paste and cook until fragrant, 1-2 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• To saucepan, stir in risoni, chicken stock pot and the water. Bring to the boil, then reduce heat to medium. • Simmer, stirring occasionally, until liquid is absorbed and risoni is 'al dente', 12-18 minutes. • Reduce heat to low then stir in light cooking cream and baby spinach leaves until wilted and combined, 1 minute. • Remove from heat and stir in basil pesto and half the shaved Parmesan cheese. Season to taste.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Divide pesto chicken risoni between bowls. • Top with remaining Parmesan to serve. Enjoy!
