Recipe

Solo: Chicken Cocciolette

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Solo: Chicken Cocciolette

Cocciolette pasta coated in Mediterranean Olive Paste, topped with tender chicken fillets and veggies.




Ingredients to serve 1

  • 75g x Cocciolette pasta
  • 1½ tbsp x Mediterranean Olive Pesto
  • 25g x mixed mushrooms
  • 25g x button mushrooms
  • 150g x chicken fillets
  • ¼ x onion – slice thinly (½ cm)
  • ½ tsp x Mediterranean Spice Blend
  • 2 x courgettes – dice (1cm)
  • 3g x fresh parsley – remove leaves & chop roughly
  • 3g x fresh thyme – pick off leaves
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Cocciolette pasta: Place a large saucepan on medium-high heat and add the boiling water. When the water is at a rolling boil, add the Cocciolette pasta and cook for 10-12 minutes. You want it al dente, which is slightly chewy and uniformly translucent. Drain, add a drizzle of olive oil and mix in the Mediterranean Olive Pesto.

Step 3

Mixed mushrooms: Slice the larger mushrooms and the button mushrooms thinly, including the stalks, and separate the Shimeji mushrooms (smaller mushrooms).

Step 4

Chicken fillets: Season the chicken fillets with salt and pepper. Place a frying pan on medium-high heat with a drizzle of olive oil and a knob of butter. When the butter has melted, add the chicken and brown for 4-5 minutes until golden. Remove from the pan and set aside.

Step 5

Courgette and mushroom mix: Using the same pan, place on medium-high heat and add a drizzle of olive oil and a knob of butter. When the butter has melted, add the onion and thyme and cook for 5 minutes with a pinch of salt. Add the mushrooms and the Mediterranean Spice Blend and cook for another 5 minutes until slightly golden. Then add the courgettes and cook for 5 minutes until lightly browned. Add the chicken fillets back into the pan and heat for another minute until warm. Season to taste.

Step 1

Serve the pasta topped with the courgette and mushroom mix and sprinkle over the parsley.