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Double Seared Chicken & Confit Cherry Tomato Pasta
Double Seared Chicken & Confit Cherry Tomato Pasta

Double Seared Chicken & Confit Cherry Tomato Pasta

Take your cooking skills to the next level!

Time to unleash your inner chef! Tonight’s pasta dinner is extra fancy - we’re going to confit the tomatoes to create a sweet and savoury sauce that allows this humble produce to shine. Garlic, herbs and chilli all add to the flavour, and with a slice of tender seared chicken on top, you won’t be able to resist this show-stopping meal.

Tags:
Kid Friendly
Allergens:
Gluten
Wheat
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
DifficultyMedium

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

2

Garlic

1 sachet

Vegetable Stock Powder

1 packet

Orecchiette

(Contains: Gluten, Wheat; May be present: Soy. )

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

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories844 kcal
Energy (kJ)3530 kJ
Fat16 g
of which saturates5.2 g
Carbohydrate80.4 g
of which sugars14.1 g
Dietary Fibre6.6 g
Protein91.3 g
Sodium1250 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.

Utensils

Large Non-Stick Pan
Baking Dish
Large Pan

Cooking Steps

Get prepped
1

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

Confit the tomatoes
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

Cook the pasta
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.

Cook the chicken
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.

Bring it all together
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!

Finish & serve
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!