• 1 tablespoon olive oil
  • 700g chicken thigh fillets, excess fat trimmed, quartered
  • 3 bacon rashers, rind removed, coarsely chopped
  • 200g button mushrooms, halved
  • 2 garlic cloves, crushed
  • 40g (1/4 cup) plain flour
  • 375ml (1 1/2 cups) Campbell's Real Stock Chicken
  • 250ml (1 cup) white wine
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup chopped fresh continental parsley
  • 300g dried risoni pasta
  • 230g (1 1/2 cups) frozen peas
  • 10g butter
  • Step 1 Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook for 2 minutes each side or until golden. Transfer to a plate.
  • Step 2 Add the bacon, mushroom and garlic to the pan. Cook for 3 minutes or until the mushroom is tender. Add flour and cook, stirring, for 1 minute. Gradually add the stock and wine. Cook, stirring, for 2 minutes or until mixture thickens.
  • Step 3 Add chicken and thyme, and reduce heat to medium. Simmer for 10 minutes or until chicken is cooked. Stir in half the parsley. Season with salt and pepper.
  • Step 4 Meanwhile, cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain. Return to the pan. Stir in the butter and remaining parsley.
  • Step 5 Divide risoni mixture among serving plates. Top with chicken mixture. Serve.