One-Pan Chicken, Bacon Pesto & Leek Risoni

• 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.