Truffle and Double Mushroom Orzotto with Irish Chicken Breast
with black garlic and salad leavesCalories
:
658 kcalProtein
:
60.4g proteinTotal
:
45 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Sulphites
- Milk
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Wheat
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
180 grams
Sliced Mushrooms
1 unit(s)
Onion
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
20 grams
Black Garlic Paste
150 grams
Portobello Mushrooms
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Truffle Zest
40 grams
Salad Leaves
50 grams
Cream Cheese
(Contains: Milk)
½ sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
320 grams
Irish Chicken Breast
170 grams
Dried Orzo
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)2755 kJ
Energy (kcal)658 kcal
Fat14.5 g
of which saturates7.6 g
Carbohydrate74 g
of which sugars8.2 g
Dietary Fiber5.7 g
Protein60.4 g
Cholesterol14.4 mg
Salt3.5 g
Trans Fat0.2 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 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.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
2
- Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper.
- Roast on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Remove the stems from the portobello mushrooms. Rub with oil, salt and pepper.
- Add to the baking tray for the final 15-18 mins.
- Once cooked, drain any excess liquid from the mushrooms.
3
- Add the orzo to a pot, season with salt and pepper. Toast the grains for 1 min, then deglaze with 300ml water (per 2P) and the white wine stock.
- Cook for 7-8 mins over low heat, covered, stirring regularly.
- Remove the lid and cook for 5 more mins.
4
- Meanwhile, place a pan over medium heat with a drizzle of oil.
- When hot, add the sliced mushrooms and onion to the pan.
- Season with salt and pepper and fry until browned, stirring occasionally, 5-6 mins.
5
- Once the orzo is cooked, stir through the veg, black garlic paste, cream cheese, half the Italian hard cheese and truffle zest (as much as you'd like).
- Add a splash of water, if needed. Season to taste with salt and pepper.
- Just before serving, toss the salad leaves with half the red wine vinegar (per 2P) and a drizzle of oil.
- Season to taste with salt, pepper and sugar.
6
- Thinly slice the portobello mushrooms.
- Divide the mushroom orzotto between plates.
- Top with the chicken, sliced portobello mushrooms and remaining cheese.
- Finish with a handful of salad leaves.
