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Mushroom Fiorelli with Bell Pepper and Irish Chicken

Mushroom Fiorelli with Bell Pepper and Irish Chicken

for adults: add chilli oil drizzle
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
823 kcal
Protein
: 
64.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Egg
  • Wheat
  • Mustard
  • Nuts
  • Soya
  • Walnuts
  • Crustaceans
  • Fish
  • Molluscs
  • May contain traces of allergens

A recipe conveniently customised just to your liking.

Serving amount

125 grams

Mozzarella

(Contains: Milk)

1 pack(s)

Chopped Tomato with Onion & Garlic

1 unit(s)

Bell Pepper

2 unit(s)

Garlic

1 sachet(s)

Dried Oregano

1 sachet(s)

Vegetable Stock

1 unit(s)

Shallot

8 milliliter(s)

Chilli Oil

300 grams

Diced Irish Chicken Breast

125 grams

Cherry Tomatoes, Red Orange Yellow

300 grams

Fresh Mushroom Fiorelli

(Contains: Cereals containing gluten, Egg, Milk, Wheat May be present: Mustard, Nuts, Soya, Walnuts, Crustaceans, Fish, Molluscs)

Not included in your delivery

to taste

Salt

to taste

Water

to taste

Oil

to taste

Pepper

to taste

Sugar

Energy (kJ)3443 kJ
Energy (kcal)823 kcal
Fat27.1 g
of which saturates12.1 g
Carbohydrate77.4 g
of which sugars15.6 g
Dietary Fiber9.6 g
Protein64.4 g
Salt5.3 g
Trans Fat0.4 g
Potassium194.4 mg
Calcium29.6 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve
•Grater

Cooking Steps

Boil the Pasta
1
  • Boil a large pot of salted water for the fiorelli.
  • When boiling, add the pasta to the water a=nd reduce the heat. Simmer until softened, 3-4 mins.
  • Once cooked, drain in a sieve and pop back in the pot, off the heat.
  • Drizzle with oil to prevent sticking.

TIP: Once the fiorelli are in the water, do not allow the water to boil anymore, otherwise they will burst.

Prep the Veg
2
  • Peel and grate the garlic (or use a garlic press). 
  • Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
  • Halve, peel and chop the shallot into small pieces. Halve the cherry tomatoes. 
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the chicken, shallot, garlic, pepper and oregano to the pan and fry until browned, stirring occasionally, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Simmer the Sauce
3
  • Pop in the cherry tomatoes, chopped tomatoes, stock, 50ml water (per 2P) and a pinch of sugar.
  • Cover and simmer for 8-10 mins, giving it a stir occasionally. 
  • Stir the drained pasta into the sauce and mix well.
  • Add a splash of water to loosen the sauce if necessary. Season to taste with salt, pepper and sugar. 
  • Meanwhile, drain and tear the mozzarella.
Divide and Serve
4
  • Divide the pasta between plates.
  • Arrange the torn mozzarella on top of the pasta.
  • Crack some pepper over the mozzarella. 
  • Add a drizzle of chilli oil to the adult plates. 
Meal right image

Explore Similar Recipes

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