In just one pot, whip up this chicken and pasta fusion dish that takes all of our favourite flavours and combines them into this masterpiece. Let Aussie-spiced chicken rissoles take centre stage as the herby sauce cooks right to perfection and finish it off with a sprinkling of Parmesan cheese!
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.
1
tomato
1 packet
chicken mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
diced bacon
(May be present: Soy. )
1 sachet
garlic & herb seasoning
1 packet
penne
(Contains Gluten, Wheat; May be present: Egg, Soy, Milk. )
1 packet
chicken stock pot
1 packet
light cooking cream
(Contains Milk;)
1 bag
baby spinach leaves
1 sachet
Aussie spice blend
1 packet
Parmesan cheese
(Contains Milk;)
olive oil
1
egg
(Contains Egg;)
2 cup
boiling water
20 g
butter
(Contains Milk;)
• 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.
• Using damp hands, roll heaped spoonfuls of chicken mixture into small rissoles (4-5 per person). Transfer to a plate.
• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • Cook rissoles, turning, until browned and cooked through, 3-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook tomato and diced bacon, breaking up with a spoon, 4-5 minutes.
• 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.
• 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.
• Divide one-pot cheesy chicken rissoles and penne between bowls. • Top with remaining Parmesan cheese. Enjoy!