One-Pan Chicken, Bacon Pesto & Leek Risoni
with Parmesan Cheese & Parsley
- Cashew
- Milk
- Gluten
- Wheat
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Don't look past this cosy risoni dinner that'll have all the magic happening in just one pot. With tender chicken, punchy basil pesto and Parmesan, there's no way you won’t fall in love with this risotto-adjacent dish. *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 sachet
Herb & Mushroom Seasoning
1
Red Onion
1 packet
Leek
1 packet
Plant-Based Basil Pesto
(Contains: Cashew May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Parsley
1 packet
Grated Parmesan Cheese
(Contains: Milk)
2
Garlic
1
Courgette
1 packet
Risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy)
100 g
Diced Bacon
Nutrition
Utensils
Cooking Steps
• Finely chop brown onion (see ingredients) and garlic.
• Cut chicken breast into 2cm chunks.
• Thinly slice the courgette.
• In a large frying pan, heat a drizzle of olive oil over a high heat.
• When the oil is hot, cook the courgette, diced bacon and chicken, tossing occasionally, until browned and cooked through, 6-7 minutes.
• Season with salt and pepper, then transfer to a plate.
TIP: The chicken is cooked through when it's no longer pink inside.
• Return the frying pan to a medium-high heat with a drizzle of olive oil.
• Cook the onion and sliced leek, stirring, until softened, 4 minutes.
• Add the garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.
• Add the risoni to the pan and stir to combine. Season, then add the water and bring to the boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and all the liquid has been absorbed, 15-18 minutes.
TIP: Add a dash more water if your risoni looks dry.
TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.
• When the risoni is done, stir through the plant-based basil pesto, chicken (plus any resting juices), bacon, courgette and baby spinach leaves until wilted. Remove the pan from the heat and season to taste.
• Divide chicken, bacon pesto and leek risoni between bowls. Tear over the parsley and top with grated Parmesan cheese to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Flavour opinions were mixed — many reviewers enjoyed the dish and called it a family favourite, while others found the herb and mushroom seasoning overpowering or the overall taste bland. Some felt the pesto flavour was lost against the stronger seasoning and leek.
- Ease of prep: Several reviewers appreciated the one-pan approach, which kept washing up to a minimum; one reviewer noted the recipe took around 40 minutes, which felt long for a mid-week meal.
- Suggestions: Use less of the herb and mushroom seasoning if you prefer a lighter flavour, and consider adding extra green vegetables such as broccoli to bulk out the dish and add texture.
- Next-day meals: A number of reviewers mentioned the dish kept well and made a great lunch the next day, with one noting that adding feta to leftovers worked nicely.
- Portions: Quite a few reviewers felt the risoni portion was too small, particularly for families of four, and suggested more pasta would make it a more satisfying meal.
