Rustic Chicken, Chorizo & Semi-Dried Tomato Pasta

Name: Rustic Chicken, Chorizo & Semi-Dried Tomato Pasta with Capsicum & Parmesan
Total time: 20m
Yield: 2
Ingredients: 1 Brown Onion; 1 Capsicum; 1 Carrot; 250 g Mild Chorizo; 2 Garlic; 1 packet Orecchiette; 1 packet Parmesan Cheese; 1 packet Semi-Dried Tomatoes; 1 sachet Vegetable Stock Pot; 1 packet Tomato Paste; 1 Zucchini; 330 g Chicken Breast

with Capsicum & Parmesan

0.0(0)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

1020 kcal

Protein

:

79.3g protein

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Milk
Soy
May contain traces of allergens
Milk
Sulphites
Wheat
Gluten

Orecchiette literally means “little ears", and this bowl of pasta is like music to ours! Said pasta is cooked to al dente perfection, then tossed with a chorizo-studded sauce, complete with a sprinkle of sharp Parmesan. Tangy semi-dried tomatoes add the finishing touch.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Brown Onion

1

Capsicum

1

Carrot

250 g

Mild Chorizo

(Contains: Soy, May contain traces of allergens, Milk, Sulphites;)

2

Garlic

1 packet

Orecchiette

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

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Semi-Dried Tomatoes

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

1 sachet

Vegetable Stock Pot

1 packet

Tomato Paste

1

Zucchini

330 g

Chicken Breast

Nutritional Values

Calories1020 kcal

Energy (kJ)4260 kJ

Fat36.9 g

of which saturates14.7 g

Carbohydrate89.7 g

of which sugars22.1 g

Dietary Fibre11.6 g

Protein79.3 g

Sodium1990 mg

Potassium21.1 mg

Calcium1.9 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

1

• Boil the kettle. • Thinly slice zucchini into rounds. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini and soffritto mix, tossing occasionally, until golden and tender, 4-5 minutes. Transfer to a bowl.

2

• Pour the boiled water into a large saucepan over high heat with a generous pinch of salt. Bring to the boil, then add spaghetti. Cook until 'al dente' (cooked through but still slightly firm in the centre), 11 minutes. • Meanwhile, roughly chop mild chorizo. Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken and chorizo, tossing occasionally, until browned and cooked through (when chicken is no longer pink inside), 5-6 minutes. • When the pasta is ready, reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain pasta and return to saucepan.

3

• Add garlic paste and tomato paste to pan with chorizo. Cook until fragrant, 1 minute. • Add chicken stock pot, reserved pasta water and the butter. Cook until slightly reduced, 1-2 minutes. • Stir in the cooked pasta and veggies. Add half the Parmesan cheese. Toss to coat. Season with salt and pepper to taste.