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Creamy Chicken, Bacon & Mushroom Stroganoff
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Creamy Chicken, Bacon & Mushroom Stroganoff

Creamy Chicken, Bacon & Mushroom Stroganoff

with Polenta & Baby Spinach

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

Tags:
Over 30g protein
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

2

Garlic

1

Lemon

1

Chicken Thigh

1

Diced Bacon

1

Instant Polenta

1

Sliced Mushrooms

1

Garlic & Herb Seasoning

1

Tomato Paste

1

Light Cooking Cream

1

Baby Spinach Leaves

Not included in your delivery

olive oil

water

milk

salt

butter

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Nutritional Values

Energy (kJ)2590 kJ
Calories619 kcal
Fat29.2 g
of which saturates13 g
Carbohydrate39.5 g
of which sugars7.7 g
Dietary Fibre4.8 g
Protein45.6 g
Sodium916 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Finely chop garlic. Slice lemon into wedges. Cut chicken thigh into 2cm chunks.

2

• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.

3

• In a medium saucepan, combine the water, milk and salt and bring to the boil over high heat. • Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 1-2 minutes. • Remove from the heat, add the butter and a good pinch of pepper and stir until melted.

4

• Return frying pan to high heat with the remaining butter and a drizzle of olive oil. Cook sliced mushrooms 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, 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.

6

• Divide polenta between bowls. • Top with creamy chicken and mushroom stroganoff. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide polenta between bowls. • Top with bacon, chicken and mushroom stroganoff. Enjoy!

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