Easy Chicken, Veggie & Pesto Risoni
with Grated Parmesan
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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as 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 bag
green beans
1
courgette
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 bag
salad leaves
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
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. Roughly chop courgette. Cut chicken breast into 2cm chunks. • Half-fill a medium saucepan with boiling water. Cook risoni in boiling water 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 high heat with a drizzle of olive oil. • When oil is hot, cook chicken, green beans and courgette, tossing occasionally, until browned and cooked through, 3-5 minutes. • Add garlic & herb seasoning and cook, tossing to coat, until fragrant, 1-2 minutes.
• Add chicken, green beans, courgette, salad leaves, basil pesto and 1/2 the grated Parmesan cheese to the cooked risoni. Stir until combined, then season with salt and pepper.
• Divide chicken, veggie and pesto risoni between bowls. • Sprinkle over remaining Parmesan cheese to serve.