One-Pot Chicken & Olive Orecchiette

• To the chicken, add the butter, diced tomatoes with garlic & onion,  
stock concentrate, garlic & herb seasoning, the brown sugar and  
boiling water (see ingredients).
• Stir through orecchiette, then bring to the boil.
• Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until 
pasta is 'al dente', 11 minutes. 
TIP: Keeping saucepan covered helps steam to cook pasta!  

• Meanwhile, roughly chop tomato and cucumber. 
• In a medium bowl, combine a drizzle of white wine vinegar and  
olive oil. Season to taste with salt and pepper.
• Add gourmet leaf mix, cucumber and tomato and toss  
to coat.