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.
Chicken Alfredo Risotto with Spinach & Blistered Tomatoes
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!
High protein
5 plants
Low sat fat
Serving size
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, Marjoram, Parsley, Oregano, Sage, Basil)
- 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
Nutritional Information
Calories: 656
Protein: 54g
Carbs: 59g
Fat: 24g
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, Marjoram, Parsley, Oregano, Sage, Basil)
- 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)
Nutritional Information
Calories: 662
Protein: 54g
Carbs: 60g
Fat: 24g
Chicken Alfredo Risotto with Spinach & Blistered Tomatoes
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!
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Cooking Instructions
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
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