HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken, Kale & Pesto Orecchiette
Chicken, Kale & Pesto Orecchiette

Chicken, Kale & Pesto Orecchiette

with Pear Salad

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

Allergens:GlutenMilkTree Nuts

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag


1 packet


(ContainsGlutenMay be present Egg, Soy)

1 punnet

cherry/snacking tomatoes

1 bag

mixed salad leaves

1 packet

light cooking cream


1 sachet

vegetable stock powder

1 packet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 packet

chicken breast



1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4446 kJ
Fat52 g
of which saturates15.5 g
Carbohydrate85.2 g
of which sugars13.6 g
Protein58.6 g
Sodium1078 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

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


• 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 and return to saucepan.

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


• 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. • Return frying pan to high heat with another drizzle of olive oil, if needed. Cook cherry tomatoes, stirring occasionally, until blistered, 3-5 minutes. Reduce heat to medium. Add kale and cook until wilted, 1-2 minutes. • Return chicken to pan, then add 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.


• In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add pear and mixed salad leaves. Toss to coat. • Divide chicken, kale and pesto orecchiette between bowls. • Sprinkle with grated Parmesan cheese. • Serve with pear salad. Enjoy!