Double Kiwi Chicken & Courgette Risoni
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Double Kiwi Chicken & Courgette Risoni

Double Kiwi Chicken & Courgette Risoni

with Rocket Salad

There are plenty of choices for a good risoni out there, but we’re positive we have the winning combination of ingredients that will top the lot! Spiced chicken is combined with courgette in a tomato-based sauce for a hearty and warming meal which is sure to satisfy your tastebuds.

Allergens:
Milk
Gluten(Wheat)

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

Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Courgette

2

Chicken Thigh

1

Garlic & Herb Seasoning

1

Tomato Paste

1

baby leaves

1

Rocket leaves

1

Kiwi Spice Blend

1

Risoni

(Contains Gluten(Wheat); May be present Soy. )

Not included in your delivery

1

olive oil

butter

(Contains Milk; )

brown sugar

white wine vinegar

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Nutrition Values

Energy (kJ)3804 kJ
Calories909 kcal
Fat44.5 g
of which saturates16.8 g
Carbohydrate70.3 g
of which sugars10.9 g
Dietary Fibre5.7 g
Protein71.4 g
Sodium1171 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.

Instructions

1

• Boil the kettle. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook risoni, uncovered, over high heat, until 'al dente', 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). • Drain and return to saucepan.

2

• Meanwhile, slice courgette into half-moons. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, kiwi spice blend, a drizzle of olive oil and a pinch of salt and pepper.

3

• In a large frying, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning, tomato paste and the butter, and cook until fragrant, 1-2 minutes. • Add risoni, baby spinach, the brown sugar and the pasta water. Stir to combine and season with a pinch of pepper.

TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add garlic & herb seasoning, tomato paste and the butter, and cook until fragrant, 1-2 minutes. • Add risoni, baby spinach, the brown sugar and the pasta water. Stir to combine and season with a pinch of pepper.

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

4

• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide chicken and courgette risoni between bowls. • Top with rocket salad. Enjoy!

Little cooks: Help wash and toss the salad veggies!