Quick Double Smokey Chicken & Courgette Risoni

Name: Quick Double Smokey Chicken & Courgette Risoni with Rocket Salad
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 courgette; 2 packet chicken thigh; 1 sachet Kiwi Spice Blend; 1 sachet Garlic & Herb Seasoning; 1 packet tomato paste; 30 g butter; 1 packet Baby Leaves; 1 tsp brown sugar; 1 packet Rocket leaves; drizzle white wine vinegar; 1 packet Risoni

with Rocket Salad

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Calories

767 kcal

Protein

65.5g protein

Total

15 minutes

Difficulty

Easy

Calorie Smart

Allergens:

Milk
Gluten(Wheat)
Soy
May contain traces of allergens
Eggs

There are plenty of choices for a good risoni out there, but we’re positive we have the winning combination of ingredients that will top the lot! Spiced chicken is combined with courgette in a tomato-based sauce for a hearty and warming meal which is sure to satisfy your tastebuds. *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

courgette

2 packet

chicken thigh

1 sachet

Kiwi Spice Blend

1 sachet

Garlic & Herb Seasoning

1 packet

tomato paste

1 packet

Baby Leaves

1 packet

Rocket leaves

1 packet

Risoni

(Contains: Gluten(Wheat); May be present: Soy, Eggs)

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

1 tsp

brown sugar

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3211 kJ

Calories767 kcal

Fat44.1 g

of which saturates16.7 g

Carbohydrate41.8 g

of which sugars5.3 g

Dietary Fibre3.3 g

Protein65.5 g

Sodium748 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

•Large Pan

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook risoni, uncovered, over high heat, until 'al dente', 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). • Drain and return to saucepan.

• Meanwhile, slice courgette into half-moons. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, kiwi spice blend, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add garlic & herb seasoning, tomato paste and the butter, and cook until fragrant, 1-2 minutes. • Add risoni, the brown sugar and the pasta water. Stir to combine and season with a pinch of pepper.

TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide garlicky chicken and courgette risoni between bowls. • Top with rocket salad. Enjoy!

Little cooks: Help wash and toss the salad veggies!