Easy Baked Italian Chicken Risoni
with Silverbeet & Parmesan
This weeknight wonder is perfect for when you arrive home tired and hangry! The rice-shaped risoni pasta and juicy chicken thigh work their magic with the sweet and earthy carrot, Italian herbs and umami-rich stock in the oven - leaving you to do very little.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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.
Ingredients
1
carrot
1 bag
silverbeet
1 stalk
celery
1 packet
chicken thigh
1 packet
garlic paste
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 sachet
vegetable stock powder
½ sachet
Italian herbs
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
boiling water
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Roughly chop carrot. • Place carrot in a baking dish. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until just tender, 15-18 minutes (it will finish cooking in step 3!).
• Meanwhile, thinly slice celery. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and celery, tossing, until golden, 4-5 minutes (the chicken will finish cooking in the oven!). • Reduce heat to medium. Add garlic paste, garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.
• When the carrot is just tender, transfer chicken mixture, risoni, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people), Italian herbs (see ingredients) and vegetable stock powder to the baking dish. Stir to combine. Cover with foil. Bake until risoni is tender and chicken is cooked through (when no longer pink inside), 20-25 minutes. • When the risoni has 5 minutes remaining, roughly chop silverbeet. Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. Cook silverbeet until softened, 2-3 minutes. Remove from heat. • When the risoni is ready, stir through the butter and cooked silverbeet. If needed, add a splash of water to loosen the risoni.
• Divide baked Italian chicken risoni between bowls. • Top with grated Parmesan cheese to serve. Enjoy!