Supergreen Creamy Pesto Chicken Risoni
with Bacon, Courgette & Green Beans
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!
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
Ingredients
1
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1
Green beans
1
Courgette
Garlic
1
Chicken Breast
1
Diced Bacon
1
Garlic & Herb Seasoning
1
Cream
(Contains Milk; )
1
Chicken-Style Stock Powder
1
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1
Parsley
Not included in your delivery
1
olive oil
Nutrition Values
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: The chicken is cooked when it is 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, green beans and courgette, tossing regularly, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute.
• Reduce pan to medium, add cooked risoni, longlife cream (see ingredients), chicken-style stock powder and basil pesto, and cook, stirring until slightly reduced, 1-2 minutes. Season to taste.
• Slice chicken. • Divide supergreen creamy risoni between bowls. • Top with chicken. Tear over parsley. Enjoy!