Italian-Style Chicken & Bacon Risoni Bake
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Italian-Style Chicken & Bacon Risoni Bake

Italian-Style Chicken & Bacon Risoni Bake

with Parmesan Sprinkle

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.

Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time


Serving amount

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

chicken thigh

1 bag

soffritto mix

1 packet


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

1 box


1 sachet

chicken-style stock powder

1 sachet

Italian herbs

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

diced bacon

(May be present: Soy, Milk. )

Not included in your delivery

olive oil

1 tsp

brown sugar

1 cup

boiling water

20 g



Nutritional Values

Energy (kJ)3278 kJ
Fat28.7 g
of which saturates13.6 g
Carbohydrate73.1 g
of which sugars11.9 g
Protein54.1 g
Sodium1928 mg
The average adult daily energy intake is 8700 kJ


Baking Dish
Large Frying Pan



• 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 large baking dish (the chicken will finish cooking in step 3).


• Boil the kettle. • Return frying pan to 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, stirring, until softened, 2-3 minutes. Add baby spinach leaves, stirring, 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 boiling water (1 cup for 2 people / 2 cups for 4 people).


• Transfer risoni mixture to the baking dish with the chicken. Cover tightly with foil. • Bake until liquid is absorbed and chicken is cooked through (when no longer pink inside), 25-30 minutes. • Stir in the butter and Parmesan cheese (reserve a pinch for the garnish). Season to taste (add a dash more water if the risoni looks dry).


• Divide Italian-style chicken and bacon risoni bake between plates. • Sprinkle with reserved Parmesan to serve. Enjoy!