One-tray Italian-Style Plant-based Crumbed Chick'n Risoni Bake
with Parmesan- Celery
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Eggs
- Soy
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Passata
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Brown Onion
1 sachet
Italian Herbs
1 sachet
Garlic & Herb Seasoning
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
Carrot
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Wheat, Soy;)
Cooking Steps
Custom Recipe: If you swapped to plant-based crumbed chicken, season as above. In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• Boil the kettle. Finely chop brown onion and carrot. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook brown onion and carrot stirring, until softened, 3-4 minutes. Add baby spinach leaves, stirring, until wilted, 1-2 minutes. • Add risoni and cook, stirring to coat, 1 minute. • Stir in passata, chicken-style stock powder, Italian herbs, the brown sugar and boiling water (1 cup for 2 people / 2 cups for 4 people).
Custom Recipe: Slice your plant-based crumbed chick'n. Stir chick'n through risoni with the butter and Parmesan cheese. Season to taste.
• Divide Italian-style chicken risoni bake between plates. • Sprinkle with reserved Parmesan to serve. Enjoy!
