Pan-Seared Chicken & Orecchiette Primavera
with Parmesan Cream Sauce & Spring Veggies
Primavera is Italian for Spring, so naturally we've loaded up this pasta with plenty of spring veggies! We think orecchiette is the perfect vehicle for a creamy, cheesy sauce like this one. Spiced up with a little chili pepper heat, this pasta is bound to please!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¾ unit
Orecchiette
(Contains Gluten)
unit
Sour Cream
(Contains Milk)
340 g
Broccoli, florets
1 unit
Onion, chopped
2 clove
Garlic
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
7 g
Parsley
1 unit
Red Bell Pepper
1 tsp
Chili Flakes
170 g
Asparagus
Not included in your delivery
1 tbsp
Oil*
Nutrition Values
Instructions
Wash and dry all produce. Prep: Bring a large pot of water to a boil with a large pinch of salt. Mince or grate the garlic. Finely chop the parsley.
Blanche the vegetables: Fill a large bowl with ice water. Add the broccoli to the boiling water for 4-5 minutes, until bright green and crisp-tender. Remove from water with a slotted spoon and reserve in the ice bath. Add the asparagus to the boiling water for 2-3 minutes, until bright green and crisp-tender. Reserve in the ice- bath with the broccoli. (TIP: Keep the water boiling on the stove for the pasta later!)
Cook the chicken: Heat a drizzle of oil in a large pan over medium heat. Season the chicken with salt and pepper. Add the chicken to the pan and cook 4-5 minutes per side, until the juices run clear when pierced. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Transfer to a plate.
Cook the pasta: Add the orecchiette to the boiling water and cook for 9-10 minutes, until al dente. Reserve 1⁄2 cup pasta water (or 1 cup for 4 people), then drain.
Cook the vegetables: Meanwhile, heat a drizzle of oil in the same pan over medium heat. Add the onion and bell pepper and cook for 6-8 minutes, tossing, until softened. Add the garlic and a pinch of chili flakes (or more if you like!) and cook for 30 seconds, until fragrant. Season with salt and pepper.
Assemble: Thinly slice the chicken, then add it to the pan along with the pasta, broccoli, asparagus, sour cream, half the Parmesan, half the parsley, and a splash of pasta water to make it creamy. Toss to combine. Season with salt and pepper to taste. Serve sprinkled with remaining parsley and Parmesan and enjoy!
