with Parmesan Cheese
If you’re tossing up between having rice or pasta for dinner, may we offer you the perfect solution - risoni! Stir this risoni through herby chicken and veggies in a saucy stew and it’s a guarantee everyone at the table will have smiles on their faces. *This recipe is under 650kcal per serving.* *Unfortunately, this week's silverbeet and risoni were in short supply, so we've replaced them with baby spinach and couscous. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Celery
1 stalk
Brown Onion
1
Garlic
2 clove
Baby spinach leaves
1 bag
Tinned cherry tomatoes
1 tin
Pulled chicken
1 packet
Chicken-Style Stock Powder
1 sachet
Water
2.25 cup
Risoni
1 packet
Brown sugar
1 tsp
Butter
20 g
Aussie Spice Blend
1 sachet
Grated Parmesan Cheese
1 packet
• Finely chop celery, onion and garlic. • Drain tinned cherry tomatoes and reserve the passata. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, celery and cherry tomatoes until tender, 6-7 minutes. Lightly crush tomatoes with a spoon. • Add garlic and Aussie spice blend and cook until fragrant, 1 minute. • Add reserved passata, the pulled chicken, chicken-style stock powder and the water. Bring to the boil.
• Add Israeli couscous and cook, stirring occasionally, until ‘al dente’, 10-12 minutes. • In the last 3-4 minutes, stir in baby spinach leaves, the brown sugar and butter, then cook until combined and spinach is wilted. TIP: Add a splash of water if the stew looks dry.
• Divide one-pot Italian pulled chicken and couscous stew between bowls. • Top with grated Parmesan cheese to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.
2139
kJ
Energy (kJ)
15.7
g
Fat
8.8
g
of which saturates
51.1
g
Carbohydrate
11.3
g
of which sugars
37.1
g
Protein
1565
mg
Sodium
with Creamy Parsnip-Potato Salad
