Quick Garlicky Chicken & Pesto Risoni Salad
with Parmesan & Cherry Tomatoes
- Milk
- Cashew
- Gluten
- Wheat
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Fresh and herby are meeting half way in a salad that’s going to bring peace to your craving for chicken and risoni. Chicken is seasoned in herby garlic spices and the risoni is stirred through with soft basil pesto. Seal the deal with a sprinkle over some Parmesan cheese.
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Breast Strips
1 packet
Snacking Tomatoes
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
baby spinach & rocket mix
1
Lemon
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water, then add a generous pinch
of salt.
• Cook risoni uncovered over high heat, until ‘al dente’, 7-8 minutes.
• Drain and return to saucepan, add chicken-style stock powder and stir
to combine.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, slice lemon into wedges.
• Halve snacking tomatoes (see ingredients).
• In a medium bowl, combine chicken breast strips, garlic & herb
seasoning, a drizzle of olive oil and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook chicken breast strips, until browned and cooked through, turning
occasionally, 6-8 minutes (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add the butter and honey and turn chicken
to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• To the risoni, add spinach & rocket mix, tomatoes, plant-based basil
pesto, a squeeze of lemon juice, a drizzle of olive oil and a pinch of pepper.
Stir to combine.
• Slice chicken.
• Divide ‘pesto’ risoni between bowls. Top with garlicky chicken.
• Sprinkle over grated Parmesan cheese and serve with remaining lemon
wedges. Enjoy!
