Cheesy Italian-Style Chicken Risoni Bake
with Veggies
Delicate, rice-shaped risoni soaks up the rich red sauce beautifully in this crowd-pleasing pasta bake. Top with succulent garlic and herb-seasoned chicken thigh, plus a sprinkle of sharp Parmesan to bring it all together.
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 sachet
garlic & herb seasoning
1 packet
soffritto mix
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 box
Diced Tomatoes With Garlic & Olive Oil
1 bag
baby spinach leaves
1 sachet
chicken-style stock powder
1 packet
chicken thigh
2 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
½ cup
boiling water
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • 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 a high heat. Add chicken and cook until browned, 2 minutes each side. Transfer to a baking dish (it will finish cooking in step 3!).
• Boil the kettle. • Return frying pan to a medium-high heat with a drizzle of olive oil. Add soffritto mix and cook until softened, 2-3 minutes. • Add risoni and cook, stirring to coat, 1 minute. • Add diced tomatoes with garlic & olive oil, chicken stock powder and boiling water (1/2 cup for 2 people / 1 cup for 4 people). Stir to combine.
• Transfer risoni mixture to the baking dish with the chicken. Cover tighly with foil. • Bake until liquid is absorbed and chicken is cooked, 25-30 minutes. • Stir through the baby spinach, the butter and grated Parmesan cheese (reserve a pinch for the garnish!). Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide Italian-style chicken risoni bake between plates. • Sprinkle with reserved Parmesan to serve.
TIP: If you have time, you can slice the chicken, if preferred.