Chicken and pesto risoni

Chicken and pesto risoni

4.4 334 ratings

Prep. 25min

Total 35min

4 portions

Ingredients

Pesto

Parmesan cheese crust removed and cut into pieces (3 cm)
40 g
pine nuts
1 tbsp
garlic clove
1
fresh basil leaves only (approx. 20 g)
3 - 4 sprigs
olive oil
40 g

Chicken pasta

carrot cut into pieces (2 cm)
150 g
leek white and light green parts only, cut into pieces
150 g
olive oil
30 g
skinless chicken thigh fillet cut into pieces (approx. 3 cm)
400 g
Chicken stock paste (see Tips)
2 tsp
water
500 g
dried risoni pasta
250 g
frozen green peas thawed
100 g

Difficulty

easy

Nutrition per 1 portion

Sodium 452.4 mg

Protein 32.3 g

Calories 2636 kJ / 627.5 kcal

Fat 32.6 g

Fibre 6.6 g

Saturated Fat 7.5 g

Carbohydrates 48.7 g

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Australia and New Zealand

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