Creamy Pesto Chicken & Bacon Risoni
with Spinach & Parmesan Cheese
- Milk
- Cashew
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Eggs
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Baby Spinach Leaves
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk)
330 g
Chicken Tenderloins
1 packet
Basil Pesto
(Contains: Milk, Cashew)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Risoni
(Contains: Gluten, Wheat May be present: Soy, Eggs.)
1 sachet
Chicken Stock Pot
1
Carrot
1 sachet
Nan's Special Seasoning
Cooking Steps
• Thinly slice carrot into half-moons. • Cut chicken tenderloin into 2cm chunks. • In a medium bowl, combine chicken, Nan's special seasoning and a drizzle of olive oil.
Custom Recipe: If you've added diced bacon, cook bacon with chicken and carrot, breaking up with a spoon, 5-7 minutes. Continue as above.
• To saucepan, stir in risoni, chicken stock pot and the water. Bring to the boil, then reduce heat to medium. • Simmer, stirring occasionally, until liquid is absorbed and risoni is 'al dente', 12-18 minutes. • Reduce heat to low then stir in light cooking cream and baby spinach leaves until wilted and combined, 1 minute. • Remove from heat and stir in basil pesto and 1/2 the shaved Parmesan cheese. Season to taste.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Divide creamy pesto chicken risoni between bowls. • Top with remaining parmesan to serve. Enjoy!
