One-Pot Cheesy Chicken Rissoles & Bacon Penne
with Baby Spinach Leaves
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!
The quantities provided above are averages only.
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.
Ingredients
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;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
2 cup
boiling water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• 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!