Ear-shaped orecchiette pasta is the perfect bite-sized vessel for a creamy basil pesto. Complete the dish with blistered cherry tomatoes for a burst of sweetness, a touch of acidity and an extra pop of colour.
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1 bag
kale
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 punnet
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;)
olive oil
1 drizzle
vinegar (balsamic or white wine)
• 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 breast, 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 basil pesto, light cooking cream, cooked orecchiette, cooked chicken, 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 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!