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Italian Recipes

One-Pot Garlicky Mushroom & Chicken Orecchiette

One-Pot Garlicky Mushroom & Chicken Orecchiette

One-Pot Garlicky Mushroom & Chicken Orecchiette

with Green Salad

Get up to $230 off

Allergens:

Milk

•Gluten

•Wheat

•Soy

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

1

Brown Onion

330 g

Chicken Breast

1

Pear

1 packet

Light Cooking Cream

(Contains: Milk;)

2

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

1 packet

Mixed Salad Leaves

1 packet

Orecchiette

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

1 sachet

Vegetable Stock Powder

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Wheat, Soy;)

Nutritional Values

Calories747 kcal

Energy (kJ)3130 kJ

Fat21.5 g

of which saturates11.9 g

Carbohydrate78.1 g

of which sugars13.7 g

Dietary Fibre9 g

Protein55.6 g

Sodium1080 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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

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

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

3

• 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 pear. Season and toss to combine.

4

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

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