Chicken & Pesto Risoni
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Chicken & Pesto Risoni

Chicken & Pesto Risoni

with Parmesan & Chargrilled Capsicum Relish

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.

Tags:
Easy Prep
Quick
Under 650kcal
Allergens:
Gluten
Milk
Almond
Brazil Nut
Cashew
Hazelnut
Pecan
Pistachio
Pine Nut
Walnut
Macadamia
Sulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 bag

green beans

1 packet

Risoni

(Contains Gluten; )

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 bag

baby spinach leaves

1 packet

basil pesto

(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )

½ packet

Chargrilled Capsicum Relish

(Contains Sulphites; )

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)2529 kJ
Fat26.2 g
of which saturates6.3 g
Carbohydrate42 g
of which sugars4.7 g
Protein48.2 g
Sodium901 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide chicken and pesto risoni between bowls. • Sprinkle over remaining Parmesan cheese to serve.