One-Pan Chicken, Pesto & Leek Risoni
with Parmesan Cheese & Parsley
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.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with celery, which may be a little 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
onion
1 packet
chicken breast
1
leek
1 stalk
celery
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
1 sachet
Herb & Mushroom Seasoning
1 bag
parsley
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
1.75 cup
water
Nutrition Values
Utensils
Cooking Steps
Finely chop the brown onion and garlic. Cut the chicken breast into 2cm pieces. Thinly slice the leek. Finely chop the celery.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing occasionally, until the chicken is browned and cooked through, 4-5 minutes. Season with salt and pepper, then 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, leek and celery, stirring, until softened, 4 minutes. Add the garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.
Add the risoni to the pan and stir to combine. Season, then add the water and bring to the boil. 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 basil pesto, chicken (plus any resting juices) 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. Tear over the parsley and top with grated Parmesan cheese to serve.