NZ One-Pot Italian Chicken & Risoni Stew
with Parmesan Cheese
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Ingredients
1
Red Onion
1 tin
Tinned Cherry Tomatoes
1
Celery
300 g
Diced Chicken
1 sachet
Classic Roast Seasoning
1
Silverbeet
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
Nutrition Values
Cooking Steps
• Finely chop celery, onion and garlic. • Drain tinned cherry tomatoes and reserve the passata.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, celery and cherry tomatoes until tender, 6-7 minutes. Lightly crush tomatoes with a spoon. • Add garlic and Aussie spice blend and cook until fragrant 1 minute. • Add reserved passata, the pulled chicken, chicken-style stock powder and the water. Bring to the boil.
• Add risoni and cook, stirring occasionally, until ‘al dente’, 12-14 minutes. • In the last 3-4 minutes, stir in baby spinach leaves, the brown sugar and butter, then cook until combined and the spinach is wilted.
TIP: Add a splash of water if the stew looks dry.
• Divide one-pot Italian pulled chicken and risoni stew between bowls. • Top with grated Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.
