One-Pan Chicken, Bacon Pesto & Leek Risoni
with Parmesan Cheese & Parsley
The weather may be warming up, but 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 Leaves
1 packet
Parsley
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
1
Courgette
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs)
100 g
Diced Bacon
Nutrition Values
Utensils
Cooking Steps
• Finely chop the brown onion and garlic. • Cut the chicken breast into 2cm pieces. Thinly slice the leek and courgette.
• In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the 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 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 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 the bacon, chicken, pesto and leek risoni between bowls. Tear over the parsley and top with grated Parmesan cheese to serve. Enjoy!
