Supergreen Creamy Pesto Chicken Risoni
with Courgette & Green Beans
- Gluten(Wheat)
- Milk
- cashews
- Soy
- May contain traces of allergens
- Eggs
- Gluten
- Fish
- Milk
- Sesame
Get ready to savour the ultimate comfort dish with a fresh twist! This green and keen risoni is a bowl of pure joy, featuring tender chicken, a velvety pesto-infused sauce, and a vibrant medley of greens. Each bite is bursting with flavour, thanks to the aromatic basil pesto and perfectly cooked risoni that soaks up all the creamy goodness. Healthy, hearty, and oh-so-delicious!
Ingredients
1 packet
Risoni
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 packet
Green beans
1
Courgette
2 clove
Garlic
1 packet
Chicken Breast
1 sachet
Garlic & Herb Seasoning
½ packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Plant-Based Basil Pesto
(Contains: cashews; May be present: Soy, Eggs, Gluten, Fish, Milk, Sesame)
1 packet
Parsley
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to saucepan. Set aside.
• Meanwhile, trim and halve green beans. Slice courgette into thin rounds. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans and courgette, tossing regularly, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute.
• Reduce heat to medium, then add cooked risoni, cream (see ingredients), chicken-style stock powder and plant-based basil pesto to the pan. Cook, stirring until slightly reduced, 1-2 minutes. Season to taste.
• Slice chicken. • Divide supergreen creamy pesto risoni between bowls. • Top with chicken and tear over parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the creamy, flavoursome dish, though some found the pesto lacking or the sauce too rich.
- Ease of prep: Reviewers praised the recipe as quick, simple, and easy to prepare.
- Suggestions: Consider reducing the garlic and herb seasoning by half; try hiding vegetables for picky eaters.
- Portions: Some wished for more vegetables, particularly courgette, to balance the pasta quantity.
