Saucy Tomato Chicken & Bacon Orecchiette
with Garlic Pangrattato & Apple Salad
'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 this creamy chicken & bacon sauce.
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 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
3 clove
garlic
½
brown onion
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
diced bacon
(May be present: Soy. )
1 packet
tomato paste
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
baby spinach leaves
1
apple
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Balsamic Vinaigrette Dressing
1 packet
chicken breast
Not included in your delivery
olive oil
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Fill a medium saucepan with boiling water over high heat, then add a pinch of salt. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return to the saucepan. • While the orecchiette is cooking, cut chicken breast into 2cm chunks.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, finely chop garlic. Finely chop brown onion (see ingredients). • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl and season to taste with salt and pepper.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, onion and diced bacon, breaking up bacon with a spoon, until browned, 5-6 minutes. • Reduce heat to medium, add tomato paste, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Stir in the salt, light cooking cream, Parmesan cheese and reserved pasta water, then simmer until slightly reduced, 1-2 minutes. • Add orecchiette and half the baby spinach leaves, gently stir to combine and cook until wilted slightly.
• Meanwhile, thinly slice apple into wedges. • In a medium bowl, combine apple, the remaining spinach, flaked almonds, balsamic vinaigrette dressing and a drizzle of olive oil. Season to taste. • Divide saucy tomato chicken and bacon orecchiette between bowls. • Top with garlic pangrattato. • Serve with apple salad. Enjoy!
Little cooks: Take the lead by tossing the salad!