Creamy Chicken, Mushroom & Truffle Fettuccine

Name: Creamy Chicken, Mushroom & Truffle Fettuccine with Rocket, Pear & Parmesan Salad
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 1 olive oil; 2 garlic; 1 parsley; 1 butter; 1 sliced mushrooms; 1 vegetable stock pot; 1 balsamic vinegar; 1 honey; 1 rocket leaves; 1 truffle oil; 1 chicken breast; 1 light cooking cream; 1 pear; 1 silverbeet; 1 fettuccine

with Rocket, Pear & Parmesan Salad

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Allergens:

Milk

•Gluten

•Wheat

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

garlic

parsley

sliced mushrooms

vegetable stock pot

rocket leaves

truffle oil

chicken breast

light cooking cream

(Contains: Milk;)

pear

silverbeet

fettuccine

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

Not included in your delivery

olive oil

butter

(Contains: Milk;)

balsamic vinegar

honey

Nutritional Values

Energy (kJ)3949 kJ

Calories0 kcal

Fat43.6 g

of which saturates19.8 g

Carbohydrate78.7 g

of which sugars15.3 g

Dietary Fibre0 g

Protein54.9 g

Cholesterol0 mg

Sodium1047 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop silverbeet. Thinly slice pear. • Cook fettuccine in the boiling water until 'al dente', 9 minutes. Drain, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then return pasta to the saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've added chicken breast, cut chicken into 2cm chunks.

• Meanwhile, heat a large frying pan over high heat with the butter and a drizzle of olive oil. Cook sliced mushrooms, tossing, until browned and softened, 8-10 minutes. • Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Stir in light cooking cream and vegetable stockpot. Simmer until thickened, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Before cooking the bacon and veggies, heat frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned, 5-6 minutes. Transfer to a bowl. Continue as above, returning chicken to the pan when the bacon and veggies are cooked.

• Add silverbeet, fettuccine, 1/2 the grated Parmesan cheese and 1/2 the reserved pasta water to the pan. Toss to combine. • Remove pan from heat. Add a splash more pasta water to loosen the pasta, if needed. Season with salt and pepper. • Just before serving, combine the honey with a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add pear and rocket leaves. Toss to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• Roughly chop parsley. • Divide creamy mushroom fettuccine between bowls. Drizzle some truffle oil (if using) over the pasta to taste. Sprinkle with parsley. • Sprinkle remaining Parmesan over pasta and salad. Serve pasta with the rocket, pear and Parmesan salad. Enjoy!

TIP: Truffle oil has a strong flavour. Add less, or leave it out, if desired.