One-Pan Chicken, Pesto & Leek Risoni
with Cheddar Cheese & Thyme
Pop on your uggies, pull out your favourite blanket and get super cosy with the ultimate comfort dish. With tender chicken, punchy basil pesto and gooey Cheddar, there's no way you won’t fall in love with this risotto-adjacent dish.
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 bunch
thyme
1 packet
chicken breast
1
leek
1
courgette
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 sachet
Chicken-Style Stock Powder
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
1
onion
2 clove
garlic
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1.75 cup
water
Nutrition Values
Utensils
Cooking Steps
Finely chop the brown onion and garlic. Pick the thyme leaves. Cut the chicken breast into 2cm chunks. Thinly slice the leek and courgette. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the courgette and chicken, tossing occasionally, until the chicken is browned and cooked through, 4-5 minutes. Season with salt and pepper and transfer to a plate. TIP: The chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and leek, stirring, until softened, 4 minutes. Add the garlic and thyme and cook until fragrant, 1 minute.
Add the risoni to the pan and stir to combine. Add the water and chicken-style stock powder. Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and all the liquid has been absorbed, 15-18 minutes. TIP: Add a dash more water if your risoni looks dry. TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.
When the risoni is done, stir through the shredded Cheddar cheese, basil pesto, chicken (plus any resting juices), courgette and baby spinach leaves until wilted. Remove the pan from the heat and season to taste.
Divide the chicken, pesto and leek risoni between bowls.