What you'll be getting:

Chicken with Orecchiette and Peppers

Per Serving

5 oz chicken 

100 g pasta 

50 g peppers 

20 g kale 

1/2 c red pepper "cream" (garbanzo beans, tahini, water, nutritional yeast, lemon juice, garlic, salt, pepper, roasted red peppers) 

parsley 

3/4 T coconut oil

Equipment needed: large non-stick pan (large enough to fit all ingredients) 

Put the coconut oil in the pan and start to melt it on a high heat. 

When the oil has melted and it is hot, add the chicken. Be careful of any splatters. 

The chicken is thin cut, so it will cook quickly. Cook on high heat for 1 minute on each side. 

After your chicken has cooked for 2 minutes, add the peppers and kale. 

Stir the veggies around to evenly cook them. As the chicken cooks more, you will be able to cut it into smaller pieces using tongs and a fork, or even just your spatula. There is no need to pull out a cutting board for this dinner.  

When you notice that all of the chicken is fully cooked (total cooking time between 3-5 minutes), add the pasta. 

After you have added the pasta, lower the temperature to a low setting and add the cream. 

Simmer for another minute or so until the pasta is warmed. 

Just before serving you can add the parsley. If the sauce is a little thick, due to evaporation, you can add a couple of tablespoons of water to rehydrate. You want the sauce creamy, but not soupy. 

From start to finish this dinner takes less than 10 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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