• Boil the kettle. Finely chop brown onion and garlic.
• Cut chicken breast into 2cm chunks.
• Heat a large saucepan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Return saucepan to medium-high heat with a good drizzle of olive oil. Cook sliced mushrooms and onion, stirring occasionally, until just softened, 6-8 minutes.
• Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.

• Add light cooking cream, the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people), the vegetable stock powder and orecchiette. Stir to combine and bring to the boil. 
• Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 10 minutes.
• Stir through Parmesan cheese. Season with salt and pepper to taste. 

TIP: Add a dash more water if the pasta is looking dry!

• While pasta is cooking, thinly slice apple.
• To a medium bowl, add a drizzle of vinegar and olive oil.
• Top dressing with mixed salad leaves and pear. Season and toss to combine.

• Divide one-pot garlicky mushroom and chicken orecchiette between bowls. 
• Serve with green salad. Enjoy!