Crispy Chicken & Hidden Veggie Risoni

Name: Crispy Chicken & Hidden Veggie Risoni with Parmesan & ‘Basil Pesto’
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Leek; 1 Tomato; 320 g Chicken Thigh; 1 packet Tomato Paste; 1 packet Grated Parmesan Cheese; 1 packet Plant-Based Basil Pesto; 1 Carrot; 1 Lemon; 2 packet Risoni; 1 drizzle olive oil; 40 g butter

with Parmesan & ‘Basil Pesto’

Recipe Development TeamUpdated on June 25, 2026

Get tasty recipes from just $6 per serving

Calories

1170 kcal

Protein

55.4g protein

Total

25 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Milk
Cashew
Gluten
Wheat
Wheat
Gluten
Milk
Soy
Sesame
Fish
Eggs
May contain traces of allergens

Get ready for a quick and comforting pasta night with this chicken risoni that is perfect for winning over picky eaters. You'll pan-fry smokey chicken with leek, carrot and garlic-herb seasoning before simmering the risoni in a rich tomato sauce. Finish with a dollop of vibrant plant-based basil pesto and a generous dusting of Parmesan cheese for an easy weeknight winner.

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

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Leek

Tomato

320 g

Chicken Thigh

1 packet

Tomato Paste

1 packet

Grated Parmesan Cheese

(Contains: Milk)

1 packet

Plant-Based Basil Pesto

(Contains: Cashew May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)

Carrot

Lemon

2 packet

Risoni

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

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)4880 kJ

Calories1170 kcal

Fat50.3 g

of which saturates20.7 g

Carbohydrate125 g

of which sugars14.3 g

Dietary Fibre9.6 g

Protein55.4 g

Sodium893 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.

You will need

•Medium Saucepan

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle.
• Finely chop tomato.
• Grate carrot.
• Zest lemon and slice into wedges.
• Cut chicken thigh into 2cm chunks.

Little cooks: Under adult supervision, older kids can help grate the zest.

• Half-fill a medium saucepan with boiling water and add a generous pinch of salt. Cook risoni over high heat until ‘al dente’, 7-8 minutes.
• Reserve some pasta water (see ingredients). Drain risoni, then return to the saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, carrot and sliced leek tossing, until browned and cooked through, 5-6 minutes. Add tomato and cook, until softened, 2-3 minutes.
• Add garlic & herb seasoning, tomato paste and the butter and cook until fragrant, 1-2 minutes.
• Remove pan from heat, then add risoni, reserved pasta water, lemon zest and a generous squeeze of lemon juice. Stir to combine. Season to taste.

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

• Divide crispy chicken and hidden veggie risoni between bowls.
• Top with plant-based basil pesto.
• Sprinkle over grated Parmesan cheese.
• Serve with any remaining lemon wedges. Enjoy!

Little cooks: Add the finishing touch and help top with the pesto!