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[Cooking Techniques] Double Seared Chicken & Confit Cherry Tomato Pasta

[Cooking Techniques] Double Seared Chicken & Confit Cherry Tomato Pasta

with Parmesan Cheese & Rocket

Allergens:
Hvede
Gluten
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

Garlic

1 packet

Orecchiette

(Contains: Hvede, Gluten; May be present: Uova, Soja. )

1 sachet

Vegetable Stock Powder

1 sachet

Garlic & Herb Seasoning

640 g

Chicken Breast

1 sachet

Chilli Flakes

1 packet

Passata

1 sachet

Dried oregano

1 packet

Rocket leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Cherry Tomatoes

Nutrition Values

Calories800 kcal
Energy (kJ)3350 kJ
Fat12 g
of which saturates4.6 g
Carbohydrate78.2 g
of which sugars11.4 g
Dietary Fibre8.4 g
Protein90.3 g
Sodium1280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Preheat oven to 200°C/180°C fan-forced. • Halve cherry tomatoes (see ingredients). Peel garlic cloves.

2

• Combine tomatoes, garlic cloves, dried oregano, a pinch of chilli flakes (if using), and olive oil (1/4 cup for 2P / 1/2 cup for 4P) in a baking dish. • Season with salt and pepper, then roast until blistered, 20-25 minutes. • Remove baking dish from oven, then using a fork, mash garlic cloves and lightly crush tomatoes. • Stir in passata, vegetable stock powder and the brown sugar until combined. Roast until slightly reduced, a further 5-10 minutes

3

• When the tomatoes have 15 minutes remaining, boil the kettle. • Pour boiled water into a large saucepan over high heat with a generous pinch of salt. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people). Drain orecchiette, then return to saucepan.

4

• While the pasta is cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

5

• Remove tomatoes from the oven. To the saucepan with the pasta, add confit tomato sauce tossing to combine. Season. • In a medium bowl, combine rocket, a drizzle of vinegar and olive oil. TIP: Add a splash of reserved pasta water if it looks dry!

6

• Slice chicken. • Divide confit cherry tomato pasta between bowls. Top with chicken, rocket, and Parmesan cheese. • Sprinkle with a pinch of chilli flakes to serve (if using). Enjoy!