Easy One-Pot Italian Chicken Orecchiette
with Snacking Tomatoes, Baby Leaves & Parmesan- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Orecchiette has to be our favourite pasta shape, able to scoop up all the flavours in one bite, it's the perfect pasta! Stir through herby, juicy chicken thigh and tender veggies for a saucy dish that guarantees a table full of smiling faces. *Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!*
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Herb & Mushroom Seasoning
320 g
Chicken Thigh
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1
Baby Broccoli
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop carrot and celery. Cut chicken thigh into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, carrot and celery, tossing, until golden and cooked through, 5-6 minutes. • Reduce heat to medium. Add garlic paste, herb & mushroom seasoning, garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute.
• To the saucepan with the chicken, add orecchiete, cherry tomatoes and the boiling water (21/4 cups for 2 people / 41/2 cups for 4 people). Stir to combine and cover pan with a lid. Simmer, stirring occasionally, until pasta is 'al dente', 10-12 minutes. • Remove from heat, then stir through baby leaves and the butter. If needed, add a splash of water. Season to taste.
• Divide one-pan Italian chicken orecchiette between bowls. • Top with grated Parmesan cheese to serve. Enjoy!
