Creamy Chicken, Mushroom & Rosemary Spaghetti
with Parmesan & Parsley- Wheat
- Gluten
- Milk
- Soy
- Soy
- May contain traces of allergens
Meaty 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 squeeze of lemon to cut through the richness. Meet your new go-to vegetarian dish! We’ve replaced the fettuccine in this recipe with spaghetti due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Rosemary
1 packet
Spaghetti
(Contains: Soy, May contain traces of allergens, Wheat, Gluten;)
1 packet
Light Cooking Cream
(Contains: Milk;)
330 g
Chicken Tenderloins
1 packet
Sliced Mushrooms
1 packet
Parsley
1 packet
Soffritto Mix
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Lemon
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
Utensils
Cooking Steps
• 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.
• Cook spaghetti 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.
• 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.
• 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.
• Remove pan from the heat, then add spaghetti, the pepper and half Parmesan cheese. Gently toss to combine. Season to taste.
• Divide the creamy chicken, mushroom and rosemary spaghetti between bowls. • Top with remaining Parmesan cheese and parsley. Serve with lemon wedges. Enjoy!
