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One-Pot Creamy Mustard Bacon & Chicken Meatball Penne

One-Pot Creamy Mustard Bacon & Chicken Meatball Penne

with Spinach & Parmesan Cheese
Berlinda Le
Berlinda LeUpdated on October 30, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
826 kcal
Protein
: 
55.1g protein
Preparation Time
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Gluten
  • Wheat
  • Soy
  • May contain traces of allergens
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Light Cooking Cream

(Contains: Milk)

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

(Contains: Milk)

1 sachet

Aussie Spice Blend

1 packet

Penne

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

1 packet

Fine Breadcrumbs

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

1

Tomato

1 sachet

Garlic & Herb Seasoning

90 g

Diced Bacon

(May be present: Soy, Milk.)

Chicken Mince

1 sachet

Chicken Stock Pot

Calories826 kcal
Energy (kJ)3460 kJ
Fat27.3 g
of which saturates14.1 g
Carbohydrate84.6 g
of which sugars9.8 g
Dietary Fibre4.8 g
Protein55.1 g
Sodium2100 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• In a medium bowl, combine chicken mince, fine breadcrumbs, Aussie spice blend, the egg and a pinch of salt and pepper. Set aside to rest for 5 minutes. • Boil the kettle. Roughly chop tomato.

TIP: Letting the mixture rest helps the rissoles hold their shape while cooking.

2

• Using damp hands, roll heaped spoonfuls of chicken mixture into small meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

3

Custom Recipe: If you've added diced bacon, cook diced bacon with the tomato, breaking up with a spoon, 4-5 minutes.

4

• To pan, add garlic & herb seasoning and cook, until fragrant, 1 minute. • Add penne, chicken stock pot, the boiling water and return rissoles, stirring to combine. Bring to the boil then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until penne is 'al dente', 15-20 minutes.

5

• Remove lid from pan and stir in light cooking cream, baby spinach leaves, the butter and 1/2 the shaved Parmesan cheese, until leaves are wilted and the sauce has slightly thickened, 1-2 minutes. Season to taste.

6

• Divide one-pot cheesy chicken rissoles and penne between bowls. • Top with remaining Parmesan cheese. Enjoy!

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