Easy Creamy Chicken & Risoni Traybake
with Roasted Veggies & Baby Spinach
What do we love most about this dish? Well, let’s see... it might be our popular garlic & herb seasoning, which is great on all manner of meat and fish. Or maybe it’s the versatile risoni in all its flavoursome glory? Did we mention this recipe is also done in four easy steps? Oh, we can’t decide, we’ll just have the whole thing thanks very much!
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 packet
chopped veggie mix
1.5 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2 cube
chicken stock
1 packet
chicken tenderloins
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 cup
boiling water
20 g
butter
(Contains Milk;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Place the chopped veggie mix into a large baking dish. Drizzle with olive oil and season. Toss to coat. Roast until tender, 15-20 minutes. TIP: The veggies do not need to be fully cooked, they will continue cooking with the risoni!
While the veggies are roasting, boil the kettle. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken tenderloins and sear, until golden, 1-2 minutes each side. TIP: The chicken will finish cooking in the oven!
When the veggies are done, add the chicken, risoni (see ingredients), boiling water, crumble in chicken stock (2 cubes for 2p / 4 cubes for 4p), garlic and herb seasoning and light cooking cream to the dish. Stir to combine, cover with foil, return to the oven and bake until the liquid is absorbed and the chicken is cooked, 20-25 minutes. Add the baby spinach leaves, butter and a drizzle of white wine vinegar and stir until wilted. TIP: If the risoni is stodgy add a splash of water to loosen.
Divide the creamy risoni chicken between bowls and sprinkle over the grated Parmesan cheese to serve.