Kiwi Chicken & Herby Courgette Pasta Bowl

Name: Kiwi Chicken & Herby Courgette Pasta Bowl with Peppery Rocket
Total time: 15m
Yield: 2
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Orecchiette; 320 g Chicken Thigh; 1 packet Baby Spinach Leaves; 1 packet Tomato Paste; 1 packet Rocket leaves; 1 Courgette; 1 sachet Kiwi Spice Blend; 1 drizzle olive oil; 30 g butter; 1 tsp brown sugar; 1 drizzle white wine vinegar

with Peppery Rocket

4.0(48)

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Calories

763 kcal

Protein

44.5g protein

Difficulty

Easy

Allergens:

Gluten
Wheat
Milk
May contain traces of allergens
Soy

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.

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 packet

Orecchiette

(Contains: Gluten, May contain traces of allergens, Soy, Wheat; )

320 g

Chicken Thigh

1 packet

Baby Spinach Leaves

1 packet

Tomato Paste

1 packet

Rocket leaves

Courgette

1 sachet

Kiwi Spice Blend

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

Energy (kJ)3190 kJ

Calories763 kcal

Fat31.7 g

of which saturates13.5 g

Carbohydrate80.1 g

of which sugars12.8 g

Dietary Fibre6.2 g

Protein44.5 g

Sodium998 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

PDF

• 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 pan, 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.
• Add garlic & herb seasoning, tomato paste and the butter and cook until fragrant, 1-2 minutes.
• Add orecchiette, baby spinach leaves, the brown sugar and reserved pasta water. Stir to combine and season with 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 Kiwi chicken and herby courgette pasta between bowls.
• Top with peppery rocket to serve. Enjoy!