One-Pan Chicken, Pesto & Leek Risoni

Name: One-Pan Chicken, Pesto & Leek Risoni with Parmesan Cheese & Parsley
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Herb & Mushroom Seasoning; 1 Red Onion; 1 packet Leek; 320 g Chicken Breast; 1 packet Baby Leaves; 1 packet Parsley; 1 packet Grated Parmesan Cheese; 2 Garlic; 1 packet Plant-Based Basil Pesto; 1 packet Risoni; 1 Celery; 1 drizzle olive oil; 20 g butter; 1.75 cup water

with Parmesan Cheese & Parsley

Get up to $175 off

The weather may be warming up, but don't look past this cosy risoni dinner that'll have all the magic happening in just one pot. With tender chicken, punchy basil pesto and Parmesan, there's no way you won’t fall in love with this risotto-adjacent dish.

Tags:

Kid Friendly

•One Pot Wonder

Allergens:

Milk

•Cashew

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Herb & Mushroom Seasoning

Red Onion

1 packet

Leek

320 g

Chicken Breast

1 packet

Baby Leaves

1 packet

Parsley

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Garlic

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: Soy, Eggs. )

Celery

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1.75 cup

water

Nutrition Values

Calories769 kcal

Energy (kJ)3220 kJ

Fat31.1 g

of which saturates11.4 g

Carbohydrate67 g

of which sugars8 g

Dietary Fibre7.4 g

Protein54 g

Sodium781 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.

Cooking Steps

• Finely chop brown onion and garlic. • Cut chicken breast into 2cm pieces. • Thinly slice celery.

• In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook chicken, tossing occasionally, until the chicken is browned and cooked through, 4-5 minutes. Season with salt and pepper, then transfer to a plate. TIP: The chicken is cooked through when it's no longer pink inside.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook the butter, onion, celery and sliced leek, stirring, until softened, 4 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.

• Add risoni to the pan and stir to combine. Season, then add the water and bring to the boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and all the liquid has been absorbed, 15-18 minutes. TIP: Add a dash more water if your risoni looks dry. TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.

• When risoni is done, stir through basil pesto, cooked chicken (plus any resting juices) and baby spinach leaves until wilted. Remove pan from the heat and season to taste.

• Divide chicken, pesto and leek risoni between bowls. Tear over the parsley and top with grated Parmesan cheese to serve. Enjoy!