Easy Dijon Chicken Orecchiette
with Veggies & Parsley
Are you thinking the same thing we are? Is it that dijon mustard would go so well as a sauce for juicy chicken? Well then, let’s not wait around, dive in and cook up a creamy pasta to test out our new theory because we know it’s going to be a success.
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Ingredients
1
leek
1 tin
sweetcorn
1 packet
orecchiette
(Contains Gluten; May be present Soy, Egg. )
1 packet
pulled chicken
1 sachet
Garlic & Herb Seasoning
½ packet
cream
(Contains Milk; )
1 packet
Dijon mustard
1 bag
baby spinach leaves
1 bag
parsley
Not included in your delivery
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Meanwhile, thinly slice leek. Drain the sweetcorn.
• Half-fill a large saucepan with boiling water, add a generous pinch of salt, then bring to the boil. • Cook orecchiette in boiling water, over high heat, until ‘al dente’, 8 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain orecchiette, then return to the saucepan.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook leek and corn, tossing, until softened, 4-5 minutes. • Add pulled chicken and garlic & herb seasoning, breaking up with a spoon, until browned, 2-3 minutes. • Reduce heat to medium, stir in cream (see ingredients), dijon mustard, the salt, reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook until slightly thickened, 1-2 minutes. • Stir through cooked orecchiette and baby spinach leaves until combined. Season to taste.
TIP: Add a splash of water if the pasta looks dry.
• Divide creamy dijon chicken orecchiette between bowls. • Tear over parsley to serve. Enjoy!
Little cooks: Help tear over the parsley.