Double Kiwi Chicken & Courgette Orecchiette

Name: Double Kiwi Chicken & Courgette Orecchiette with Rocket Salad
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 640 g Chicken Thigh; 1 packet Baby Leaves; 1 packet Tomato Paste; 1 packet Rocket leaves; 1 Courgette; 1 sachet Kiwi Spice Blend; 1 packet Orecchiette; 1 drizzle olive oil; 30 g butter; 1 tsp brown sugar; 1 drizzle white wine vinegar

with Rocket Salad

Get up to $175 off

There are plenty of choices for a pasta feast out there, but we’re positive we have the winning combination of ingredients that will top the lot! Spiced chicken is combined with courgette in a tomato-based sauce for a hearty and warming meal which is sure to satisfy your tastebuds.

Tags:

Mediterranean

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

640 g

Chicken Thigh

1 packet

Baby Leaves

1 packet

Tomato Paste

1 packet

Rocket leaves

Courgette

1 sachet

Kiwi Spice Blend

1 packet

Orecchiette

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

Not included in your delivery

1 drizzle

olive oil

30 g

butter

(Contains: Milk; )

1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutrition Values

Calories955 kcal

Energy (kJ)4000 kJ

Fat44.3 g

of which saturates17.3 g

Carbohydrate79.6 g

of which sugars12.4 g

Dietary Fibre6.2 g

Protein73 g

Sodium983 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

•Stor kastrull

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook orecchiette in boiling water until ‘al dente’, 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return to saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, slice courgette into half-moons.
• Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine chicken, kiwi spice blend, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded).
• Add garlic & herb seasoning, tomato paste and the butter, and cook until fragrant, 1-2 minutes.
• Add orecchiette, baby spinach, the brown sugar and the pasta water. Stir to combine and season with a pinch of pepper.

TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide chicken and courgette risoni between bowls.
• Top with rocket salad. Enjoy!

Little cooks: Help wash and toss the salad veggies!