One-Tray Italian-Style Chicken Risoni Bake
with Bacon & Parmesan
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Passata
1 packet
Baby Spinach Leaves
330 g
Chicken Thigh
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Brown Onion
1 sachet
Italian Herbs
1 sachet
Garlic & Herb Seasoning
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until browned, 2 minutes each side. • Transfer to a large baking dish (the chicken will finish cooking in step 3).
Custom Recipe: If you've added diced bacon, before cooking the carrot, add diced bacon to the frying pan and cook, breaking bacon up with a spoon, until browned, 3-4 minutes. Continue as above.
• Transfer risoni mixture to the baking dish with the chicken. Cover tightly with foil. • Bake until liquid is absorbed and chicken is cooked through (when no longer pink inside), 25-30 minutes. • Stir in the butter and Parmesan cheese (reserve a pinch for the garnish). Season to taste (add a dash more water if the risoni looks dry).
• Divide Italian-style chicken risoni bake between plates. • Sprinkle with reserved Parmesan to serve. Enjoy!
