Herby 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.
This recipe is under 650kcal per serving.
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
Ingredients
1 packet
Risoni
(Contains Gluten; )
1
courgette
1 packet
chicken breast
1 sachet
Aussie Spice Blend
1 sachet
Garlic & Herb Seasoning
1 sachet
tomato paste
1 packet
baby leaves
1 packet
Rocket leaves
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook risoni, uncovered, over high heat, ‘al dente’, 7-8 minutes. • Drain and return to saucepan. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).
• Slice courgette into half-moons. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, Aussie spice blend, a drizzle of olive oil and a pinch of salt and pepper.
• Heat a large frying over high heat with a drizzle of olive oil. 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 cooked risoni, baby leaves, the brown sugar and the pasta water. Stir to combine and season with a pinch of pepper.
• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide spiced chicken and courgette risoni between bowls. Top with rocket salad. Enjoy!
