Easy Italian-Style Chicken & Bacon Risoni Bake

Name: Easy Italian-Style Chicken & Bacon Risoni Bake with Parmesan
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 sachet garlic & herb seasoning; 1 bag soffritto mix; 1 packet diced bacon; 1 packet risoni; 1 cup boiling water; 20 g butter; 1 packet chicken thigh; 1 box passata; 1 sachet chicken-style stock powder; 1 tsp brown sugar; 1 bag silverbeet; 1 sachet Italian herbs; 1 packet Parmesan cheese

with Parmesan

4.0(369)

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Calories

:

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Protein

:

54.4g protein

Preparation Time

:

45 minutes

Difficulty

:

Easy

Easy Prep

Allergens:

Gluten
Wheat
Milk
Soy
May contain traces of allergens
Milk
Eggs

Delicate, rice-shaped risoni soaks up the rich red sauce beautifully in this crowd-pleasing pasta bake. Top with succulent garlic and herb-seasoned chicken thigh, plus a sprinkle of sharp Parmesan to bring it all together.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

garlic & herb seasoning

1 bag

soffritto mix

1 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

risoni

(Contains: Gluten, Wheat; May be present: Soy, Eggs.)

1 packet

chicken thigh

1 box

passata

1 sachet

chicken-style stock powder

1 bag

silverbeet

1 sachet

Italian herbs

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 cup

boiling water

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3254 kJ

Fat28.9 g

of which saturates13.3 g

Carbohydrate69.6 g

of which sugars11.9 g

Protein54.4 g

Sodium1981 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until browned, 2 minutes each side. Transfer to a baking dish (the chicken will finish cooking in step 3!).

2

• Boil the kettle. Roughly chop silverbeet. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking bacon up with a spoon, until browned, 3-4 minutes. Add soffritto mix until softened, 2-3 minutes. Add silverbeet and cook until wilted, 1-2 minutes. • Add risoni and cook, stirring to coat, 1 minute. • Stir in passata, chicken-style stock powder, Italian herbs, the brown sugar and the boiling water (see ingredients).

3

• Transfer risoni mixture to the baking dish with the chicken. Cover tightly with foil. • Bake until liquid is absorbed and chicken is cooked through, 25-30 minutes. • Stir through the butter and shaved Parmesan cheese (reserve a pinch for the garnish!). Season to taste.

TIP: Add a dash more water if the risoni looks dry.

TIP: Chicken is cooked through when it's no longer pink inside.