![[S-Version] Kiwi Chicken & Mushroom Orecchiette](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/HF_Y25_R1030_W23_NZ_MAIN_high-af247bfd.jpg)
[S-Version] Kiwi Chicken & Mushroom Orecchiette
with Rocket Salad
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
There are plenty of choices for a pearl couscous 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.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Orecchiette
(Contains: Gluten, Wheat; May be present: Soy)
320 g
Chicken Thigh
1 packet
Tomato Paste
1 sachet
Kiwi Spice Blend
1 packet
Button Mushrooms
1 packet
Mixed Salad Leaves
1 packet
Parsley
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
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 (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, thinly slice button mushrooms. • 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, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and mushrooms, tossing occasionally, until browned and cooked through, 6-8 minutes. • Add garlic & herb seasoning, tomato paste and the butter and cook until fragrant, 1-2 minutes. • Add orecchiette, baby leaves and the brown sugar. Stir to combine and season with a pinch of pepper. TIP: Chicken is cooked through when it’s no longer pink inside.
• In a medium bowl, combine mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide kiwi chicken and mushroom orecchiette between bowls. Tear over parsley. • Serve with mixed leaf salad. Enjoy!
