Chicken Alfredo Risotto with Spinach & Blistered Tomatoes

Serving size

1 person 2 people 4 people

Ingredients

250g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
1 handful of fresh flat-leaf parsley
40g baby spinach
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
2 tsp Italian herbs

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
1 tbsp apple cider vinegar

(apple cider vinegar (100%))
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
2 garlic clove
1 onion
2 British Free Range chicken breasts
110g baby tomatoes

Allergens

Contains: Nuts, Eggs, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	117Kcal	657Kcal
	489kJ	2747kJ
Fat	4.2g	24g
of which saturates	1.2g	6.8g
Carbohydrates	10g	59g
of which sugars	1.4g	7.7g
Protein	9.5g	54g
Salt	0.39g	2.2g
Fibre	1.3g	7.1g

Ingredients

1 British Free Range chicken breast
40g baby spinach (use half)
1 onion (use half)
110g baby tomatoes (use half)
2 tsp Italian herbs (use half)

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
1 tbsp apple cider vinegar (use half)

(apple cider vinegar (100%))
1 handful of fresh flat-leaf parsley (use half)
2 garlic clove
20g italian hard cheese (use half) (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
10g chicken stock powder (use half)

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
250g cooked short grain brown rice (use half)

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
200ml cashew cream (use half) (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)

Allergens

Contains: Nuts, Eggs, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	117Kcal	662Kcal
	488kJ	2770kJ
Fat	4.2g	24g
of which saturates	1.2g	6.8g
Carbohydrates	11g	60g
of which sugars	1.4g	7.8g
Protein	9.5g	54g
Salt	0.39g	2.2g
Fibre	1.3g	7.1g

Back

High protein 5 plants Low sat fat

Chicken Alfredo Risotto with Spinach & Blistered Tomatoes

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Poultry

A twist on a classic Chicken Alfredo. You'll pan fry tender free-range British chicken until golden, then simmer in a velvety sauce, made with decadent cashew cream and plenty of cheese. Then simply stir in our quick-cook risotto-style brown rice, sweet blistered tomatoes and plenty of leafy spinach, for a hit of green. Buon appetito!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a grater, a measuring jug & a sieve

Blister the tomatoes

Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the whole tomatoes and cook for 3-4 mins, until blistered. Season with salt and pepper
Remove from the pan and set aside

Fry the chicken

Dice the chicken into 3cm pieces
Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 8 mins, until golden brown. Season with salt and pepper
Meanwhile, finely dice the onion. Finely chop or crush the garlic. Finely grate the cheese

Simmer the sauce

Add the onion to the chicken pan and cook for another 5 mins, stirring frequently. Add the garlic and apple cider vinegar and cook for another 1 min, then stir in the cashew cream, Italian herbs, stock powder and 50ml water (25ml for 1 person). Bring to the boil and simmer for 2-3 mins, until the chicken is cooked through

Add the rest

Rinse the spinach. Finely chop the parsley. Halve the blistered tomatoes
Stir the rice, spinach, tomatoes and half the parsley into the chicken pan, breaking up the rice with a wooden spoon. Simmer for 1-2 mins, until hot and wilted. Remove from the heat and stir in half the cheese, until melted

Plate up

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Share the chicken risotto between bowls. Sprinkle over the remaining cheese and parsley to finish