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One-Pan Chicken, Bacon & Mushroom Risoni
One-Pan Chicken, Bacon & Mushroom Risoni

One-Pan Chicken, Bacon & Mushroom Risoni

with Silverbeet & Flaked Almonds

For this stellar dish, all you need is one pan and one excited chef (that's you) to whip this one up in a jiffy! With crispy bacon, chicken and mushroom taking centre stage, you'll have yourself a warm risoni number, with a little bit of crunch and a lot of flavour, in no time!

Allergens:
Gluten
Soy
Wheat
Milk
Almond

The quantities provided above are averages only.

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

Preparation Time35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

silverbeet

1 packet

soffritto mix

1 packet

sliced mushrooms

1 packet

diced bacon

(May be present: Soy, Milk.)

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

chicken stock pot

1 packet

risoni

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

1 packet

light cooking cream

(Contains: Milk;)

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

chicken breast

Not included in your delivery

olive oil

2 cup

boiling water

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3886 kJ
Calories928 kcal
Fat41.7 g
of which saturates18.4 g
Carbohydrate74.8 g
of which sugars16.5 g
Dietary Fibre11.3 g
Protein61.1 g
Sodium1836 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Cooking Steps

1
1

• Boil kettle. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a good drizzle of olive oil over high heat. Add sliced mushrooms, soffritto mix, chicken and diced bacon. Cook, stirring regularly, until bacon is lightly browned and veggies are just tender, 5-6 minutes. • Meanwhile, roughly chop silverbeet.

2
2

• To the pan, add a drizzle of olive oil and herb & mushroom seasoning. Cook, stirring, until fragrant, 1 minute. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken stock pot and risoni. Stir to combine. Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until the risoni is tender, 15-18 minutes.

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

3
3

• Add the butter, silverbeet and light cooking cream. Stir to combine, then simmer until slightly thickened, 4-6 minutes. • Season with pepper.

4
4

• Divide one-pan creamy bacon, chicken and mushroom risoni stew between bowls. • Top with flaked almonds to serve. Enjoy!

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