This pasta is simple is the best possible way. The lovely and creamy (with no cream in sight, mind you) leek and mushrooms add the most subtle flavour that even kids will love!
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/ Serving 5 people
/ Serving 5 people
free range chicken thighs
fettuccine(ContainsGlutenMay be present Egg, Soy)
Philadelphia cream cheese(ContainsMilk)
apple cider vinegar
Bring a full kettle of water to the boil. To prepare the ingredients, chop the bacon into 1 cm squares, trim and finely slice the leek into half moons, crumble the chicken stock, peel and crush the garlic, finely slice the mushrooms, cut the chicken thigh into 1 cm chunks, and pick and roughly chop the parsley leaves.
Heat the olive oil in a casserole dish or large pot over a medium-high heat. Add the bacon and cook for 4-5 minutes or until crisp and lightly golden. Add the leek and cook for 5 minutes or until softened. While the leek is cooking add the chicken stock cube and 2 cups of the boiling water to a large jug. Stir to dissolve.
Add the garlic, mushrooms and chicken thigh to the dish/pot and cook for 2-3 minutes or until the chicken is light golden but not cooked through. Add the apple cider vinegar and cook for 5 minutes or until the liquid has evaporated. Season with salt and pepper.
Add the chicken stock to the dish/pot and bring to the boil. Reduce the heat to low and simmer for 10 minutes or until the chicken is cooked through. Turn off the heat and stir through the Philadelphia cream cheese.
Meanwhile, using the remaining boiling water from the jug, bring a large saucepan of salted water to the boil. Add the fettuccine and cook for 11 minutes or until ‘al dente’, stirring regularly to ensure the fettuccine does not stick. Drain and add the drained fettuccine to the chicken and bacon broth. Mix well to combine.
To serve, divide the fettuccine between bowls and sprinkle over the chopped parsley. Enjoy!