with Parmesan & Lemon
Delicate, rice-shaped risoni soaks up the rich red sauce beautifully in this crowd-pleasing pasta bake. Top with succulent garlic and herb-seasoned chicken breast, plus a sprinkle of sharp Parmesan to bring it all together. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Baby spinach leaves
1 packet
Parmesan cheese
1 packet
Vegetable stock pot
1 sachet
Italian herbs
1 sachet
Chicken breast
330 g
Soffritto mix
1 packet
Garlic & herb seasoning
1 sachet
Tomato paste
1 packet
Risoni
1 packet
Lemon
1
Olive oil
1 drizzle
Butter
30 g
Boiling water
1.5 cup
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut lemon into wedges. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and soffritto mix, tossing, until golden, 4-5 minutes (the chicken will finish cooking in the oven!). • Reduce heat to medium. Add garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.
• To a baking dish, add chicken mixture, risoni, Italian herbs (see ingredients), the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and vegetable stock. Stir to combine. Cover with foil. Bake until risoni is tender and chicken is cooked through, 20-25 minutes. • Remove risoni from oven, then stir through the butter, a squeeze of lemon juice and baby spinach leaves, until wilted, 1 minute. If needed, add a splash of water to loosen the risoni. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide baked Italian chicken and spinach risoni between bowls. • Top with Parmesan cheese and remain lemon wedges to serve. Enjoy!
3000
kJ
Energy (kJ)
718
kcal
Calories
24.8
g
Fat
13.2
g
of which saturates
68.5
g
Carbohydrate
9.5
g
of which sugars
5.7
g
Dietary Fibre
52.6
g
Protein
0
mg
Cholesterol
1060
mg
Sodium
with Dill-Parsley Mayo & Flaked Almonds
with Dill-Parsley Mayo & Flaked Almonds
with Dill-Parsley Mayo & Flaked Almonds