HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Pesto Risoni
Chicken & Pesto Risoni

Chicken & Pesto Risoni

with Parmesan & Chargrilled Capsicum Relish

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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 PrepQuickUnder 650kcal
Allergens:GlutenMilkTree NutsSulphites

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag

green beans

1 packet



1 packet

chicken breast

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

½ packet

chargrilled capsicum relish


1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2529 kJ
Fat26.2 g
of which saturates6.3 g
Carbohydrate42 g
of which sugars4.7 g
Protein48.2 g
Sodium901 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.