Rustic Chicken & Basil Pesto Risoni Bake
with Parmesan & Cucumber Salad
Sit back and let the oven do all the work in this top tier chicken risoni number. Tasty chicken thigh meets garlic and herb seasoning in the risoni of a lifetime and while the aromas fill up the room, all you have to worry about is whipping up a simple, yet satisfying salad!
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
Chicken Thigh
1 packet
Tomato Paste
1 sachet
Garlic & Herb Seasoning
1 packet
Chicken Stock Pot
1 packet
Risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
cucumber
1 packet
mixed salad leaves
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
basil pesto
(Contains Milk;)
Not included in your delivery
olive oil
1.75 cup
boiling water
drizzle
white wine vinegar
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. Cook chicken thigh, until starting to brown, 2-3 minutes each side. • Transfer chicken to a plate.
TIP: The chicken will continue cooking in step 3!
Return saucepan to medium-high heat with a drizzle of olive oil. Cook tomato paste and garlic & herb seasoning, stirring until fragrant, 1-2 minutes. • Add chicken stock pot, risoni and the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people) and stir to combine. Top with chicken. • Cover with a lid (or foil) and bake until liquid is absorbed and chicken is cooked (when no longer pink inside), 25-30 minutes.
• While the risoni is baking, thinly slice cucumber into rounds. • In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. • Once risoni is done, remove lid and transfer chicken to a chopping board. • To risoni, stir in the butter, baby spinach leaves and Parmesan cheese, until wilted. Season to taste.
TIP: Stir through a splash of water to loosen the risoni if needed.
• Slice chicken. • Divide risoni bake between bowls. • Top with rustic chicken and basil pesto. • Serve with cucumber salad. Enjoy!