Two Comfort Food Favourites: Chicken Rissoles & Creamy Pasta Bake

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Apricot & Onion Chicken Rissoles

A comforting family meal that brings together juicy chicken rissoles with a rich apricot and onion sauce. Ready in just 45 minutes!

Ingredients

• • 500g chicken mince
  • ¼ cup breadcrumbs
  • 2 green onions, finely chopped
  • 2 tsp Moroccan spice blend
  • 1 egg, lightly beaten
  • 1 garlic clove, minced
  • ¼ cup olive oil
  • 1 small brown onion, thinly sliced
  • 40g packet dry onion soup mix
  • 1 tbsp plain flour
  • 1 cup apricot nectar
  • ½ cup chicken-style liquid stock
  • 2 tbsp chopped fresh parsley, plus extra for garnish
  • Steamed green beans, to serve
  • Cooked white rice, to serve

Method

1. 1. In a large bowl, combine the chicken mince, breadcrumbs, green onion, spice blend, egg, and garlic. Season with salt and pepper, then mix until well combined. Shape into rissoles using about ¼ cup of the mixture for each.
   2. Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Cook the rissoles in batches, turning occasionally, for about 5 minutes or until golden brown. Remove from the pan and set aside.
   3. Add the remaining oil to the pan and sauté the sliced onion over medium heat for about 5 minutes, or until softened. Stir in the dry soup mix and flour, cooking for another 30 seconds. Gradually pour in the apricot nectar and stock, stirring constantly. Season with pepper and bring to a gentle simmer. Stir in the chopped parsley.
   4. Return the rissoles to the pan, reduce the heat to low, and simmer for 10 minutes or until the sauce thickens and the rissoles are fully cooked.
   5. Serve hot with steamed green beans and white rice, garnished with extra parsley.

Creamy Sun-Dried Tomato & Chicken Pasta Bake

A rich and comforting pasta bake featuring tender chicken, sun-dried tomatoes, and a creamy thyme-infused sauce.

Ingredients

• • 300g dried spiral pasta
  • 50g butter
  • 1 brown onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp plain flour
  • Leaves from 4 fresh thyme sprigs
  • 300ml cooking cream
  • 1 cup (250ml) milk
  • 280g jar sun-dried tomato strips, drained
  • 150g cooked chicken, shredded
  • 120g baby spinach
  • ¼ cup (40g) grated parmesan cheese
  • 1½ cups (155g) grated pizza cheese

Method

1. 1. Preheat the oven to 200°C (180°C fan-forced). Cook the pasta in a large pot of boiling salted water according to packet instructions until al dente. Reserve ½ cup (125ml) of the pasta water, then drain and set aside.
   2. In a large pan, melt the butter over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened. Stir in the flour and thyme leaves, mixing well.
   3. Gradually pour in the cream, milk, and reserved pasta water, stirring continuously until smooth. Bring to a gentle boil, then cook for 2 minutes until slightly thickened.
   4. Stir in the sun-dried tomatoes, shredded chicken, baby spinach, parmesan, and ½ cup (55g) of the pizza cheese. Season with salt and pepper to taste. Cook for another 2 minutes, or until the spinach has wilted.
   5. Transfer the mixture to a 2.5L (10-cup) baking dish. Sprinkle the remaining pizza cheese evenly over the top.
   6. Bake for 25 minutes, or until the top is golden and the dish is heated through. Serve warm and enjoy!