One-Pot Garlicky Chicken & Mushroom Orecchiette
with Green Salad
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 pear salad to finish it off… oh wait, we’ve got that covered too!
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.
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Rocket
330 g
Chicken Breast
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Sliced Mushrooms
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Orecchiette
(Contains: Gluten, Wheat; May be present: Soy.)
1
Leek
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), 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!
• 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.
• Divide one-pot garlicky mushroom and chicken orecchiette between bowls.
• Serve with green salad. Enjoy!
