One-Pot Pesto Chicken Risoni
with Spinach & Parmesan Cheese
It’s a weeknight star, perfect for when you arrive home tired and ravenous but the cooking and cleaning fairies are nowhere to be found. The best thing with this dish – it’s an all-round crowd pleaser. With the additions of creamy basil pesto, spinach, chicken and cheese, this risoni deserves all the praise it gets!
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 packet
chicken tenderloins
1 sachet
Nan's special seasoning
1 packet
garlic paste
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
chicken stock pot
1 packet
light cooking cream
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2.33 cup
water
Nutritional Values
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. • Cut chicken tenderloins into 2cm chunks. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken, then toss to coat.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and carrot, tossing, until browned and cooked through, 5-7 minutes. • Add garlic paste and cook until fragrant, 1-2 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• To saucepan, stir in risoni, chicken stock pot and the water. Bring to the boil, then reduce heat to medium. • Simmer, stirring occasionally, until liquid is absorbed and risoni is 'al dente', 12-18 minutes. • Reduce heat to low then stir in light cooking cream and baby spinach leaves until wilted and combined, 1 minute. • Remove from heat and stir in basil pesto and half the shaved Parmesan cheese. Season to taste.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Divide pesto chicken risoni between bowls. • Top with remaining Parmesan to serve. Enjoy!