Creamy Tomato & Chicken Orecchiette

Name: Creamy Tomato & Chicken Orecchiette with Parmesan & Baby Leaves
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Penne; 1 packet baby leaves; 300 g Diced Chicken; 1 packet Tomato Paste; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 packet Leek; 1 drizzle olive oil

with Parmesan & Baby Leaves

Get up to $175 off

A penny for your thoughts? Well, we’re thinking of tender chicken and pasta in a rich and creamy pink sauce. With carrot for goodness, and a scattering of grated Parmesan cheese, this is the simple, yet tasty bowl of your (and our) dreams!

We’ve replaced the penne in this recipe with orecchiette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Penne

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

1 packet

baby leaves

300 g

Diced Chicken

1 packet

Tomato Paste

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Leek

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories1060 kcal

Energy (kJ)4430 kJ

Fat57 g

of which saturates33.9 g

Carbohydrate79.8 g

of which sugars14.5 g

Dietary Fibre5.9 g

Protein55.1 g

Sodium1470 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 Pan

Cooking Steps

• Boil the kettle. • Pour boiling water into a large saucepan with a pinch of salt. • Add orecchiete to the boiling water and cook, over high heat, until ‘al dente’, 8 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return pasta to the saucepan. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add tomato paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside. Little cooks: Take the lead and help add the tomato paste and seasoning. Be careful, the pan is hot!

• Reduce heat to low, then add cream (see ingredients), chicken-style stock powder, cooked fusilli, baby leaves, a splash of reserved pasta water and half the grated Parmesan cheese. Stir until warmed through, 1-2 minutes. Season to taste with salt and pepper. TIP: If the sauce looks too thick, stir through a splash more reserved pasta water to loosen.

• Divide creamy tomato and chicken orecchiette between bowls. • Top with remaining Parmesan cheese to serve. Enjoy! Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.