Easy As Double Kiwi Chicken Orecchiette
with Courgette & Zingy Rocket Salad- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
There are plenty of pasta options out there, but this one’s a true standout. Spiced chicken and tender courgette are simmered in a rich tomato-based sauce for a hearty, warming meal that’s guaranteed to satisfy.
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
Utensils
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 (see ingredients). 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 zingy rocket to serve. Enjoy!
