One-Pan Chicken, Bacon & Mushroom Risoni
with Silverbeet & Flaked Almonds
- Gluten
- Soy
- Wheat
- Milk
- Almond
- Soy
- May contain traces of allergens
- Milk
- Eggs
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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!
Ingredients
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: Eggs, Soy.)
1 packet
light cooking cream
(Contains: Milk;)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, 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;)
Utensils
Cooking Steps
• 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.
• 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!
• Add the butter, silverbeet and light cooking cream. Stir to combine, then simmer until slightly thickened, 4-6 minutes. • Season with pepper.
• Divide one-pan creamy bacon, chicken and mushroom risoni stew between bowls. • Top with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it delicious with great umami flavours, though some felt it needed more variety or found it a bit salty.
- Ease of prep: Customers loved the simplicity of this one-pan recipe, praising how quick and easy it was to cook.
- Suggestions: Several suggested replacing silverbeet with baby spinach for a milder flavour, and reducing water for a thicker consistency.
- Leftovers: The dish reheated well the next day, with ample portions often providing extra servings.
- Modifications: Some successfully swapped bacon for extra chicken or used larger pasta shapes instead of risoni.
