Quick Chicken, Tomato, Kale & Pesto Orecchiette
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Quick Chicken, Tomato, Kale & Pesto Orecchiette

Quick Chicken, Tomato, Kale & Pesto Orecchiette

with Pear Salad

Ear-shaped orecchiette pasta is the perfect bite-sized vessel for a creamy basil pesto. Complete the chicken dish with blistered cherry tomatoes for a burst of sweetness, a touch of acidity and an extra pop of colour.

Tags:
Quick Prep
Super Quick
Allergens:
Gluten
Wheat
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

kale

1

pear

1 packet

orecchiette

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 packet

Snacking Tomatoes

2 packet

basil pesto

(Contains Milk;)

1 packet

light cooking cream

(Contains Milk;)

1 sachet

vegetable stock powder

1 packet

mixed salad leaves

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

chicken breast

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)4352 kJ
Fat49.5 g
of which saturates14.8 g
Carbohydrate82.6 g
of which sugars13.4 g
Protein60.1 g
Sodium1069 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Frying Pan

Instructions

1
1

• Boil the kettle. • Tear kale leaves from stems, then roughly chop leaves. • Thinly slice pear into wedges. • Cut chicken breast into 2cm chunks.

2
2

• Pour the boiled water into a large saucepan over high heat. Add a pinch of salt and bring to the boil. • Cook orecchiette in the boiling water until 'al dente', 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3
3

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Cook snacking tomatoes, stirring occasionally, until blistered, 3-5 minutes. • Reduce heat to medium. Add kale and cook until wilted, 1 minute. • Add cooked chicken, basil pesto, light cooking cream, cooked orecchiette, vegetable stock powder and reserved pasta water. Cook, stirring, until combined and heated through, 1-2 minutes. Season to taste. Remove from heat.

4
4

• While tomatoes are cooking, in a large bowl, combine a drizzle of vinegar and olive oil. Season, then add pear and mixed salad leaves. Toss to coat. • Divide chicken, tomato, kale and pesto orecchiette between bowls. Sprinkle with Parmesan cheese. Serve with pear salad. Enjoy!