One-Pot Cheesy Chicken Rissoles & Bacon Penne

• 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.