Chicken & Pesto Risoni
with Parmesan & Chargrilled Capsicum Relish- Gluten(Wheat)
- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
- Sulphites
- Soy
- May contain traces of allergens
- Eggs
It’s a weeknight wonder, 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 no compromise on flavour and more importantly, minimal fuss! *This recipe is under 650kcal per serving.*
Ingredients
1 bag
green beans
1 packet
Risoni
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
½ packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Trim and halve green beans. Cut chicken breast into 2cm chunks. • Half-fill a medium saucepan with the boiling water. Add risoni and cook until 'al dente' 7-8 minutes. • Drain, then return risoni to the pan.
TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over a high heat with a drizzle of olive oil. • When oil is hot, cook chicken and green beans, tossing occasionally, until browned and cooked through, 4-6 minutes. • In the last 1-2 minutes of cook time, add garlic & herb seasoning and toss to coat.
• Transfer chicken and green beans to the cooked risoni. Add salad leaves, basil pesto, chargrilled capsicum relish (see ingredients) and 1/2 the grated Parmesan cheese. Stir until combined, then season to taste.
• Divide chicken and pesto risoni between bowls. • Sprinkle over remaining Parmesan cheese to serve.
