One-Pot Garlicky Mushroom & Chicken Orecchiette

Name: One-Pot Garlicky Mushroom & Chicken Orecchiette with Green Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1.75 cup boiling water; 1 Brown Onion; 2 clove Garlic; 1 packet Chicken Breast; 1 packet Sliced Mushrooms; 1 sachet Herb & Mushroom Seasoning; 1 packet Light Cooking Cream; 1 packet orecchiette; 1 packet Parmesan Cheese; 1 Pear; 1 packet Mixed Salad Leaves; 1 packet Vegetable Stock Powder; drizzle vinegar (balsamic or white wine)

with Green Salad

Get up to $200 off!

You can never really go wrong with little orecchiette, especially when it is paired with some tasty ingredients, such as chicken, mushrooms, onion, garlic and Parmesan! All you need is a simple pear salad to finish it off… oh wait, we’ve got that covered too!

Allergens:

Gluten

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Brown Onion

2 clove

Garlic

1 packet

Chicken Breast

1 packet

Sliced Mushrooms

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

orecchiette

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

1 packet

Parmesan Cheese

(Contains: Milk;)

Pear

1 packet

Mixed Salad Leaves

1 packet

Vegetable Stock Powder

Not included in your delivery

olive oil

1.75 cup

boiling water

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3191 kJ

Calories763 kcal

Fat27.1 g

of which saturates12.8 g

Carbohydrate84.7 g

of which sugars18.4 g

Dietary Fibre11.4 g

Protein57.1 g

Sodium1115 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

Cooking Steps

• 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.

• 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!

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