Trendy Turkish-Inspired Chicken Orecchiette
with Garlic Yoghurt & Fetta
Calories
:
732 kcalProtein
:
48.6g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Wheat
- Gluten
Skip the scrolling and dive into this trending Turkish-inspired beef orecchiette, where juicy chicken and chewy pasta meet a creamy swirl of garlic yoghurt. With a salty hit of crumbled fetta to finish, it’s a modern, flavour-packed mashup that’s definitely worth the hype.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Cucumber
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Lemon
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Parsley
1 packet
Tomato Paste
1
Chicken Breast Strips
1
Snacking Tomatoes
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
Utensils
•Large Non-Stick Pan
•Large Pan
Cooking Steps
1
- Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
- Cook orecchiette in boiling water until ‘al dente’, 11 minutes.
- Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain orecchiette, then return to saucepan with a drizzle of olive oil.
2
- Meanwhile, roughly chop snacking tomatoes, cucumber, parsley and roasted almonds.
- Finely chop garlic.
- Slice lemon into wedges.
3
- In a medium bowl, combine tomatoes, cucumber, parsley, a drizzle of olive oil and a good squeeze of lemon juice. Season to taste.
4
- In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl.
- Add Greek yoghurt to garlic oil mixture and combine. Season to taste.
5
- Return frying pan to medium-high heat
- When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.
- Add tomato paste and paprika seasoning and cook until fragrant, 1 minute.
- Stir in reserved pasta water until combined, 1 minute. Season to taste.
TIP: The chicken is cooked when it is no longer pink inside.
6
- Divide orecchiette between bowls.
- Top with garlic yoghurt then spoon over paprika chicken.
- Sprinkle over tomato salsa. Crumble over fetta cubes.
- Toss the pasta to combine just before consuming. Serve with any remaining lemon wedges. Enjoy!
