Creamy Chicken & Mushroom Stroganoff

Name: Creamy Chicken & Mushroom Stroganoff with Potato Mash & Baby Spinach
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 sachet Garlic & Herb Seasoning; 2 Garlic; 330 g Chicken Thigh; 1 packet Light Cooking Cream; 1 packet Baby Spinach Leaves; 2 Potato; 1 packet Sliced Mushrooms; 1 packet Tomato Paste; 1 Lemon; 1 drizzle olive oil; 20 g butter; 2 tbs milk; ¼ tsp salt; ¼ cup water

with Potato Mash & Baby Spinach

Get up to $200 off!

Take tender chicken and earthy mushrooms and simmer them in a creamy stroganoff sauce. Served alongside fluffy potato mash and fresh baby spinach, this bowl of goodness will having you coming back for seconds (and thirds!).

We’ve replaced the polenta in this recipe with potato mash due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!

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

1 sachet

Garlic & Herb Seasoning

Garlic

330 g

Chicken Thigh

1 packet

Light Cooking Cream

1 packet

Baby Spinach Leaves

Potato

1 packet

Sliced Mushrooms

1 packet

Tomato Paste

Lemon

Not included in your delivery

1 drizzle

olive oil

20 g

butter

2 tbs

milk

¼ tsp

salt

¼ cup

water

Nutritional Values

Calories613 kcal

Energy (kJ)2560 kJ

Fat35.2 g

of which saturates17.2 g

Carbohydrate33.4 g

of which sugars11.2 g

Dietary Fibre7 g

Protein40.7 g

Sodium775 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with
boiling water, then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat
until easily pierced with a fork, 12-15 minutes.
Drain and return to pan.
• Add the butter and milk to potato and season
with salt. Mash until smooth.

• 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, 5-6 minutes. Season with salt
and pepper.
• Transfer to a bowl and cover to keep warm.

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

• Return frying pan to high heat with a drizzle of
olive oil. Cook sliced mushrooms, stirring, until
softened, 5-6 minutes.
• Add garlic, garlic & herb seasoning and tomato
paste and cook until fragrant, 1-2 minutes.

• Add light cooking cream 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.

TIP: Add a splash of water if the sauce looks dry!