Spiced Chicken & Mushroom Fasta-Pasta

Name: Spiced Chicken & Mushroom Fasta-Pasta with Mixed Side Salad
Total time: 15 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Orecchiette; 640 g Chicken Thigh; 1 packet Tomato Paste; 1 packet Button Mushrooms; 1 packet Mixed Salad Leaves; 1 sachet Kiwi Spice Blend; 1 drizzle olive oil; 30 g butter; 1 tsp brown sugar; 1 drizzle white wine vinegar

with Mixed Side Salad

Recipe Development TeamUpdated on July 17, 2026

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Calories

:

966 kcal

Protein

:

74.9g protein

Total

:

15 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Milk
May contain traces of allergens
Soy

There are plenty of choices for an orecchiette feast out there, but we’re positive we have the winning combination of ingredients that will top the lot! Kiwi-spiced chicken is combined with mushrooms 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, Wheat May be present: Soy)

640 g

Chicken Thigh

1 packet

Tomato Paste

1 packet

Button Mushrooms

1 packet

Mixed Salad Leaves

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

Energy (kJ)4040 kJ

Calories966 kcal

Fat44.7 g

of which saturates17.4 g

Carbohydrate79.2 g

of which sugars11.2 g

Dietary Fibre6.9 g

Protein74.9 g

Sodium1110 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

1

• Boil the kettle. Half-fill a large saucepan with boiling water and add a
generous pinch of salt.
• Cook orecchiette over high heat until ‘al dente’, 11 minutes. Reserve some
pasta water (see ingredients). Drain orecchiette, then return to saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre

2

• 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.

3

• In a large frying pan, 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 the brown sugar and reserved pasta water, stirring until slightly
thickened, 1–2 minutes. Remove from heat, then stir through cooked
orecchiette. Season to taste with pepper.

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

4

• In a second medium bowl, combine mixed salad leaves and a drizzle of
white wine vinegar and olive oil. Season to taste.
• Divide spiced chicken and mushroom fasta-pasta between bowls.
• Serve with mixed side salad. Enjoy!