Easy One-Pot Italian Chicken Orecchiette
with Baby Leaves & Parmesan
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains: Milk; )
1
Carrot
2
Garlic
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
Nutrition Values
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!
