Creamy Chicken, Mushroom & Truffle Fettuccine

Name: Creamy Chicken, Mushroom & Truffle Fettuccine with Rocket, Pear & Parmesan Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 2 clove garlic; 1 bag parsley; 20 g butter; 1 packet sliced mushrooms; 1 packet vegetable stock pot; 1 drizzle balsamic vinegar; ½ tsp honey; 1 bag salad leaves; 1 drizzle truffle oil; 1 packet chicken breast; 1 packet light cooking cream; ½ pear; 1 bag silverbeet; 1 packet fettuccine; 1 packet grated Parmesan cheese

with Rocket, Pear & Parmesan Salad

Up to 180$ + Free Treats / Extras for Life

This comforting dish pairs chicken, meaty mushrooms and slightly sweet truffle oil with a simple but stellar sauce. The peppery rocket, sweet pear and sharp Parmesan are perfect for balancing out the richness of the dish.

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

2 clove

garlic

1 bag

parsley

1 packet

sliced mushrooms

1 packet

vegetable stock pot

1 bag

salad leaves

1 drizzle

truffle oil

1 packet

chicken breast

1 packet

light cooking cream

(Contains: Milk;)

pear

1 bag

silverbeet

1 packet

fettuccine

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

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 drizzle

balsamic vinegar

½ tsp

honey

Nutritional Values

Energy (kJ)3949 kJ

Fat43.6 g

of which saturates19.8 g

Carbohydrate78.7 g

of which sugars15.3 g

Protein54.9 g

Sodium1047 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop silverbeet. Thinly slice pear. Cut chicken breast into 2cm chunks. • 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.

• Meanwhile, heat a large frying pan over high heat with the butter and a drizzle of olive oil. Cook sliced mushrooms, tossing, for 2-3 minutes. Add chicken and cook until browned and cooked through (when no longer pink inside), 5-6 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.

• 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. Set aside. • Just before serving, combine the honey with a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add pear and salad leaves. Toss to coat.

• Roughly chop parsley leaves. • 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 pear and Parmesan salad. Enjoy!

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