Chicken & Pesto Risoni
with Parmesan & Chargrilled Capsicum Relish
It’s a weeknight wonder, perfect for when you arrive home tired and ravenous but the cooking and cleaning fairies are nowhere to be found. The best thing with this dish – it’s an all-round crowd pleaser, with no compromise on flavour and more importantly, minimal fuss!
This recipe is under 650kcal per serving.
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 bag
green beans
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
½ packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Trim and halve green beans. Cut chicken breast into 2cm chunks. • Half-fill a medium saucepan with the boiling water. Add risoni and cook until 'al dente' 7-8 minutes. • Drain, then return risoni to the pan.
TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over a high heat with a drizzle of olive oil. • When oil is hot, cook chicken and green beans, tossing occasionally, until browned and cooked through, 4-6 minutes. • In the last 1-2 minutes of cook time, add garlic & herb seasoning and toss to coat.
• Transfer chicken and green beans to the cooked risoni. Add salad leaves, basil pesto, chargrilled capsicum relish (see ingredients) and 1/2 the grated Parmesan cheese. Stir until combined, then season to taste.
• Divide chicken and pesto risoni between bowls. • Sprinkle over remaining Parmesan cheese to serve.