One-Pot Garlicky Chicken & Mushroom Orecchiette
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One-Pot Garlicky Chicken & Mushroom Orecchiette

One-Pot Garlicky Chicken & Mushroom Orecchiette

with Pear Salad

You can never really go wrong with little orecchiette, especially when it is paired with some tasty ingredients, such as mushrooms, onion, garlic and Parmesan!

Allergens:
Milk
Gluten
Wheat

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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

brown onion

2 clove

Garlic

1 packet

Sliced Mushrooms

1 sachet

Herb & Mushroom Seasoning

1 packet

light cooking cream

(Contains Milk;)

1 sachet

vegetable stock powder

1 packet

orecchiette

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

1 packet

Parmesan cheese

(Contains Milk;)

1

pear

1 packet

mixed salad leaves

1 packet

chicken breast

Not included in your delivery

olive oil

1.75 cup

boiling water

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3456 kJ
Calories826 kcal
Fat26.9 g
of which saturates12.7 g
Carbohydrate83.6 g
of which sugars18.1 g
Dietary Fibre10.6 g
Protein57.1 g
Sodium1268 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid
Large Frying Pan

Instructions

1
1

• Boil the kettle. Finely chop brown onion and garlic. • Cut chicken breast into 2cm chunks. • Heat a large saucepan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return saucepan to medium-high heat with a good drizzle of olive oil. Cook sliced mushrooms and onion, stirring occasionally, until just softened, 6-8 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.

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

2
2

• Add light cooking cream, the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people), vegetable stock powder and orecchiette. • Stir to combine and bring to boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 10 minutes. • Stir through cooked chicken and Parmesan cheese. Season to taste.

TIP: Add a dash more water if the pasta is looking dry!

3
3

• While pasta is cooking, thinly slice pear. • To a medium bowl, add a drizzle of vinegar and olive oil. • Top dressing with mixed salad leaves and pear. Season and toss to combine.

4
4

• Divide one-pot garlicky chicken & mushroom orecchiette between bowls. • Serve with pear salad. Enjoy!