Chicken Stroganoff & Potato Mash

Name: Chicken Stroganoff & Potato Mash with Shaker Bag Mushrooms & Baby Spinach
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 2 tbs milk; 60 g butter; 2 clove garlic; ½ lemon; 1 packet chicken thigh; 1 packet sliced mushrooms; 1 sachet garlic & herb seasoning; 1 packet tomato paste; 1 packet light cooking cream; ½ cup water; 1 packet baby spinach leaves

with Shaker Bag Mushrooms & Baby Spinach

Up to 180$ + Free Treats / Extras for Life

Shake more Mmmmm into your meals with Australian Mushrooms! To level up your average stroganoff, use the iconic brown paper mushroom bag to take herby mushrooms to new heights and watch how they transform this chicken number in an instant. Lay it all on top of some creamy mash and you'll have shaken your way to the tastiest meal on the market!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

potato

2 clove

garlic

lemon

1 packet

chicken thigh

1 packet

sliced mushrooms

1 sachet

garlic & herb seasoning

1 packet

tomato paste

1 packet

light cooking cream

(Contains: Milk;)

1 packet

baby spinach leaves

Not included in your delivery

olive oil

2 tbs

milk

(Contains: Milk;)

60 g

butter

(Contains: Milk;)

½ cup

water

Nutritional Values

Energy (kJ)2281 kJ

Calories545 kcal

Fat23 g

of which saturates10.7 g

Carbohydrate39.2 g

of which sugars11.8 g

Dietary Fibre8.2 g

Protein46.1 g

Sodium545 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. • Peel and cut potato into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan. Add the milk, half the butter and a generous pinch of salt, then mash until smooth. Cover to keep warm.

• Meanwhile, finely chop garlic. • Slice lemon into wedges. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• Meanwhile, place sliced mushrooms in the “shaker bag” with garlic & herb seasoning and a generous drizzle of olive oil. • Fold over the top of the bag to seal and shake mushrooms until evenly coated in spice blend, 1 minute. • Return frying pan to high heat with the remaining butter. Cook mushrooms, tossing, until softened, 6-8 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute.

• To the pan, add light cooking cream and the water and cook until slightly thickened, 2-3 minutes. • Add cooked chicken, baby spinach leaves and a squeeze of lemon juice. Stir to combine and season to taste.