Zesty Chicken & Mushroom Risoni

Name: Zesty Chicken & Mushroom Risoni with Pear Salad & Parmesan Cheese
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Mixed Salad Leaves; 1 Pear; 1 packet arborio rice; 1 sachet Lemon Pepper Seasoning; 330 g Chicken Thigh; 1 packet Parmesan Cheese; 1 packet Sliced Mushrooms; 1 sachet Nan's Special Seasoning

with Pear Salad & Parmesan Cheese

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tonight's dinner means minimal elbow work and maximum flavour, with the risoni rice soaking up all the delicious flavours, from the tender chicken to the squeaky mushrooms like a treat.

We’ve replaced the arborio rice in this recipe with risoni rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

High Protein

Allergens:

Milk

The quantities provided above are averages only.

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.

Preparation Time50 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1

Pear

1 packet

arborio rice

1 sachet

Lemon Pepper Seasoning

330 g

Chicken Thigh

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

1 sachet

Nan's Special Seasoning

Nutritional Values

Calories610 kcal

Energy (kJ)2550 kJ

Fat13.3 g

of which saturates5.9 g

Carbohydrate77.7 g

of which sugars5.8 g

Dietary Fibre3.2 g

Protein43 g

Sodium837 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

1

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cut chicken thigh into 2cm chunks.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms, stirring, until browned and softened, 6-8 minutes. Season and transfer to a bowl. • Return frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

3

• Meanwhile, Cook risoni in boiling water until ‘al dente’, 7-8 minutes. Drain risoni and set aside. • To pan with chicken, return mushrooms and add lemon pepper seasoning and Nan's special seasoning, tossing until fragrant, 1 minute. Set aside and cover to keep warm.

4

• Meanwhile, thinly slice pear into wedges. • In a large bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear and toss to combine.

5

• Add risoni to pan with chicken, stir through the butter and Parmesan cheese. • Stir through a splash of water to loosen risoni if needed. Season to taste.

6

• Divide chicken and mushroom risoni between bowls. • Serve with pear salad. Enjoy!