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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

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

Tags:

One Pot Wonder

Allergens:

Milk

•Wheat

•Gluten

•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

330 g

Chicken Breast

1 packet

Garlic Paste

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

1 packet

Orecchiette

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

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

1

Leek

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Rocket

Nutritional Values

Energy (kJ)3060 kJ

Calories732 kcal

Fat22.3 g

of which saturates11.9 g

Carbohydrate72.5 g

of which sugars8.6 g

Dietary Fibre5.5 g

Protein56.8 g

Cholesterol0 mg

Sodium1020 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Large Pan

Cooking Steps

Cook mushrooms & chicken

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.

Cook the pasta

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', 11 minutes.
• Stir through Parmesan cheese. Season with salt and pepper to taste.

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

Toss the salad

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.

Finish & serve

4

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

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