Double Chicken & Basil Pesto Risoni Bake
with Parmesan & Cucumber Salad- Milk
- Cashew
- Gluten
- Wheat
- May contain traces of allergens
- Eggs
- Soy
Ingredients
1 packet
Mixed Salad Leaves
660 g
Chicken Thigh
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 sachet
Garlic & Herb Seasoning
1 packet
Tomato Paste
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
Cucumber
1 sachet
Chicken Stock Pot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. Cook chicken thigh, until browned but not cooked through, 2-3 minutes each side (cook in batches if your pan is getting crowded). Transfer chicken to a plate.
TIP: The chicken will continue cooking in step 3.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook tomato paste and garlic & herb seasoning, until fragrant, 1-2 minutes. • Add chicken stock pot, risoni and the boiling water (see ingredients) and stir to combine. Top with chicken. Cover with lid or foil, and bake until liquid is absorbed and chicken is cooked, 25-30 minutes.
• While risoni is baking, thinly slice cucumber into rounds. • In a medium bowl, combine mixed salad leaves, cucumber, and a drizzle of white wine vinegar and olive oil. Season. • Once risoni is done, remove lid or foil and transfer chicken to a chopping board. Stir in the butter, baby spinach leaves, shaved Parmesan cheese, until wilted. Season to taste. TIP: Stir through a splash of water to loosen the risoni if needed.
• Slice chicken. • Divide risoni bake between bowls. Top with chicken and basil pesto. • Serve with cucumber salad. Enjoy!
