Creamy Chicken, Bacon & Mushroom Stroganoff

Name: Creamy Chicken, Bacon & Mushroom Stroganoff with Potato Mash & Baby Spinach
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 sachet Garlic & Herb Seasoning; 330 g Chicken Thigh; 2 Garlic; 1 packet Light Cooking Cream; 1 packet Baby Spinach Leaves; 2 Potato; 1 packet Sliced Mushrooms; 90 g Diced Bacon; 1 packet Tomato Paste; 1 Lemon; ¼ tsp salt; 20 g butter; 1 drizzle olive oil; 2 tbs milk; ¼ cup water

with Potato Mash & Baby Spinach

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Take tender chicken, bacon 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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

330 g

Chicken Thigh

2

Garlic

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Baby Spinach Leaves

2

Potato

1 packet

Sliced Mushrooms

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 packet

Tomato Paste

1

Lemon

Not included in your delivery

¼ tsp

salt

20 g

butter

(Contains: Milk;)

1 drizzle

olive oil

2 tbs

milk

(Contains: Milk;)

¼ cup

water

Nutritional Values

Calories710 kcal

Energy (kJ)2970 kJ

Fat41.7 g

of which saturates19.6 g

Carbohydrate34.2 g

of which sugars11.7 g

Dietary Fibre7 g

Protein47.6 g

Sodium1220 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

1

• 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.

2

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

3

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken with diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

4

• 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.

5

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

Little cooks: Help out with measuring the cream and water.