Garlic Chicken & Veg Risoni Bake
with Baby Silverbeet & Parmesan
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Experience the ultimate with this velvety chicken and risoni bake. We’ve pan-seared tender chicken thigh and mixed it in with a splash of cream, nourishing baby silverbeet, and a generous topping of grated Parmesan cheese, this dish is baked until thick and luxurious. It’s a hearty, fuss-free meal that brings the family together for a satisfying weeknight dinner.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Leek
320 g
Chicken Thigh
1 packet
Cream
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 packet
Risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1
Baby Silverbeet
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Boil the kettle.
• Roughly chop baby silverbeet.
• Finely chop garlic.
• In medium bowl, combine garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Add chicken thigh and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook sliced leek, stirring, until slightly softened, 2-3 minutes.
• Add plain flour, garlic and risoni and cook until fragrant, 1 minute.
• Stir in cream (see ingredients), chicken-style stock powder and the boiling water (see ingredients).
Little cooks: Older kids can help stir the risoni. Be careful, the pan is hot!
• Transfer risoni to a large baking dish, then add silverbeet and cover tightly with foil.
• Bake until liquid is absorbed and risoni is ‘al dente’, 25-30 minutes.
TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.
TIP: If needed, add a splash of water to loosen the risoni.
• When the risoni has 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
• When the risoni is done, remove from oven and stir through the butter. Season to taste with salt and pepper.
• Slice chicken.
• Divide veg risoni bake between bowls.
• Top with garlic chicken. Sprinkle with grated Parmesan cheese to serve. Enjoy!
Little cooks: Help sprinkle over the cheese!
