Easy As Double Kiwi Chicken Orecchiette
with Courgette & Zingy Rocket Salad- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
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! Kiwi-spiced chicken is combined with courgette in a herby, tomato-based sauce for a hearty and warming meal which is sure to satisfy your taste buds.
Ingredients
1 sachet
Garlic & Herb Seasoning
640 g
Chicken Thigh
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Rocket leaves
1
Courgette
1 sachet
Kiwi Spice Blend
1 packet
Risoni
(Contains: Eggs, Soy, May contain traces of allergens, Gluten, Wheat; )
Nutrition Values
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 large 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 orecchiette between bowls. • Top with rocket salad. Enjoy! Little cooks: Help wash and toss the salad veggies!
