Chicken, Kale & Pesto Orecchiette
with Pear Salad
Ear-shaped orecchiette pasta is the perfect bite-sized vessel for a creamy chicken basil pesto. Complete the dish with blistered cherry tomatoes for a burst of sweetness, a touch of acidity and an extra pop of colour.
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 bag
kale
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 punnet(s)
snacking tomatoes
1 bag
mixed salad leaves
1 packet
light cooking cream
(Contains Milk;)
1 sachet
vegetable stock powder
1 packet
chicken breast
1
pear
2 packet
basil pesto
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Tear kale leaves from stems, then roughly chop leaves. • Thinly slice pear into wedges • Cut chicken breast into 2cm chunks.
• Pour the boiled water into a large saucepan over high heat. Add a pinch of salt and bring to the boil. • Cook orecchiette in the boiling water until 'al dente', 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Cook snacking tomatoes, stirring occasionally, until blistered, 3-5 minutes. • Reduce heat to medium. Add kale and cook until wilted, 1-2 minutes. • Add cooked chicken, basil pesto, light cooking cream, cooked orecchiette, the vegetable stock powder and reserved pasta water. Cook, stirring, until combined and heated through, 1-2 minutes. Season to taste. Remove from heat
• In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add pear and mixed salad leaves. Toss to coat. • Divide chicken, kale and pesto orecchiette between bowls. Sprinkle with shaved Parmesan cheese. Serve with pear salad. Enjoy!