Creamy Mushroom, Chicken & Rosemary Fettuccine

Name: Creamy Mushroom, Chicken & Rosemary Fettuccine with Parmesan & Parsley
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Lemon; 1 sachet Herb & Mushroom Seasoning; 1 packet Rosemary; 2 Garlic; 1 packet Light Cooking Cream; 330 g Chicken Tenderloins; 1 packet Sliced Mushrooms; 1 packet Parsley; 1 packet Soffritto Mix; 1 packet Fettuccine; 1 packet Parmesan Cheese; 30 g butter; ¼ tsp pepper; 1 drizzle olive oil

with Parmesan & Parsley

4.1

(109)

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Meaty chicken & mushrooms work a treat with aromatic rosemary and a silky, Parmesan-spiked sauce in this crowd-pleasing pasta dish. Serve with a sprinkling of parsley and lemon to cut through the richness and meet your new go-to vegetarian dish.

Allergens:

Gluten

•Soy

•Wheat

•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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Lemon

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Rosemary

2

Garlic

1 packet

Light Cooking Cream

(Contains: Milk;)

330 g

Chicken Tenderloins

1 packet

Sliced Mushrooms

1 packet

Parsley

1 packet

Soffritto Mix

1 packet

Fettuccine

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

Parmesan Cheese

(Contains: Milk;)

Not included in your delivery

30 g

butter

(Contains: Milk;)

¼ tsp

pepper

1 drizzle

olive oil

Nutritional Values

Calories1070 kcal

Energy (kJ)4460 kJ

Fat55.2 g

of which saturates32.2 g

Carbohydrate75.8 g

of which sugars12.2 g

Dietary Fibre8.3 g

Protein61.5 g

Sodium798 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

1

• Bring a large saucepan of salted water to the boil.
• Finely chop brown onion and garlic.
• Pick and roughly chop rosemary.
• Cut chicken tenderloins into 2cm chunks.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

2

• Cook fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain and return pasta to the saucepan. Add a drizzle of olive oil to prevent the pasta sticking together.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3

• While the pasta is cooking, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. Cook sliced mushrooms, chicken, onion and rosemary, stirring, until tender, 4-5 minutes.
• Add garlic and cook, stirring, until fragrant, 1 minute.

4

• To the pan with the mushrooms, add light cooking cream, herb & mushroom seasoning,and reserved pasta water. Stir to combine and simmer until slightly thickened, 2-3 minutes.

5

• Remove pan from the heat, then add fettuccine, the pepper and half Parmesan cheese. Gently toss to combine. Season to taste.

6

• Divide the creamy chicken, mushroom and rosemary fettuccine between bowls.
• Top with remaining Parmesan cheese and parsley. Serve with lemon wedges. Enjoy!