Easy One-Pot Italian Chicken Orecchiette

Name: Easy One-Pot Italian Chicken Orecchiette with Baby Leaves & Parmesan
Total time: 45 min
Yield: 2
Cuisine: Italian
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 packet Grated Parmesan Cheese; 1 Carrot; 2 Garlic; 1 packet Risoni

with Baby Leaves & Parmesan

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Calories

602 kcal

Protein

45.1g protein

Total

45 minutes

Difficulty

Easy

Allergens:

Milk
Gluten
Wheat
Eggs
Soy
May contain traces of allergens

Orecchiette has to be our favourite pasta shape, the little pockets are perfect for scooping up flavour! Stir through herby, juicy chicken thigh and tender veggies for a saucy dish that guarantees a table full of smiling faces. *We’ve replaced the risoni in this recipe with orecchiette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Herb & Mushroom Seasoning

320 g

Chicken Thigh

Celery

1 packet

Baby Spinach Leaves

1 packet

Tomato Paste

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

Garlic

1 packet

Risoni

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

Nutrition Values

Calories602 kcal

Energy (kJ)2520 kJ

Fat18.2 g

of which saturates7 g

Carbohydrate69.2 g

of which sugars10.1 g

Dietary Fibre6.3 g

Protein45.1 g

Sodium1070 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut carrot into bite-sized chunks. • Place carrot in a baking dish. Drizzle with olive oil, season with pepper and toss to coat. Roast until just tender, 15-18 minutes (it will finish cooking in step 3!).

• Meanwhile, thinly slice celery. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and celery, tossing, until golden, 4-5 minutes (the chicken will finish cooking in the oven!). • Reduce heat to medium. Add garlic paste, herb & mushroom seasoning, garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.

• When carrots are ready, remove from oven. • To the baking dish with the carrot, add chicken, celery, risoni and the boiling water (11/2 cups for 2 people / 3 cups for 4 people). Stir to combine. Cover with foil, then return to oven and bake until risoni is tender and chicken is cooked through, 20-25 minutes. • Remove from oven, then stir through baby leaves and the butter. If needed, add a splash of water to loosen the risoni. Season to taste.

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

• Divide baked Italian chicken risoni between bowls. • Sprinkle with grated Parmesan cheese to serve. Enjoy!