Herby Chicken, Chorizo & Leek Orecchiette
with Garlic Pangrattato
'Pangrattato' is Italian for breadcrumb and it adds a delicious, traditional crunch when sprinkled over pasta. The orecchiette (meaning 'little ears' in Italian) is the perfect pasta shape for cradling the juicy chicken & chorizo and tender veg. What more could you want?
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
3 clove
Garlic
½ packet
Panko Breadcrumbs
(Contains Wheat, Gluten; May be present: Soy. )
1 packet
Orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
Leek
1
Zucchini
1
brown onion
1 packet
Mild Chorizo
(May be present: Soy, Milk, Sulphites. )
1 sachet
Garlic & Herb Seasoning
1 packet
thickened cream
(Contains Milk;)
1 packet
baby spinach leaves
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Season and transfer to a bowl.
• Meanwhile, half-fill a medium saucepan with boiling water. • Cook orecchiette in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain orecchiette and return to the saucepan. • Meanwhile, thinly slice leek into rounds. Slice zucchini into half-moons. Roughly chop brown onion and mild chorizo.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken with chorizo, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add leek, zucchini and onion and cook until tender, 4-5 minutes. • Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. • Add light cooking cream and the butter. Simmer until slightly reduced, 1-2 minutes. • Add orecchiette and reserved pasta water, stir to combine and simmer until slightly reduced, 1 minute. • Add baby spinach leaves and stir to combine. Season to taste.
• Divide creamy chicken, chorizo and leek orecchiette between bowls. • Top with garlic pangrattato to serve. Enjoy!