Italian-Style Plant-Based Crumbd Chick'n Risoni Bake
with Blistered Cherry Tomato & Parmesan
Delicate, rice-shaped risoni soaks up the rich red sauce beautifully in this crowd-pleasing pasta bake. Top with succulent garlic and herb-seasoned plant-based crumbed chick'n, plus a sprinkle of sharp Parmesan to bring it all together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1
Brown Onion
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
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).
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.
• 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.
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 plant-based risoni bake between plates.
• Sprinkle with reserved Parmesan to serve. Enjoy!
TIP: Keeping a portion for later? See storage and reheating instructions under allergens!
