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Erica's Chicken & Bacon Cream Cheese Fettuccine

Erica's Chicken & Bacon Cream Cheese Fettuccine

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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!

Tags:Child FriendlyFamily BoxNut Free
Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 packet

bacon

1

leek

1 cube

chicken stock

1 clove

garlic

1 cup

mushrooms

1 packet

free range chicken thighs

¾ packet

fettuccine

(ContainsGlutenMay be present Egg, Soy)

½ bunch

parsley

1 tub

Philadelphia cream cheese

(ContainsMilk)

Not included in your delivery

1 tbs

olive oil

2 tbs

apple cider vinegar

1 tbs

butter

(ContainsMilk)

unit

boiling water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2990 kJ
Fat30.1 g
of which saturates11.4 g
Carbohydrate70 g
of which sugars1.7 g
Dietary Fibre0 g
Protein37.7 g
Cholesterol0 mg
Sodium757 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Large Pot
Saucepan
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

To serve, divide the fettuccine between bowls and sprinkle over the chopped parsley. Enjoy!