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Creamy Chicken Tenders & Mushroom Stroganoff
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Creamy Chicken Tenders & Mushroom Stroganoff

Creamy Chicken Tenders & Mushroom Stroganoff

with Polenta & Baby Spinach

Take tender chicken 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!).

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
Over 30g protein
Under 40g carbs
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 Tenderloins

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

sideBannerName

Nutritional Values

Energy (kJ)2086 kJ
Calories499 kcal
Fat17.1 g
of which saturates8.9 g
Carbohydrate38.5 g
of which sugars7 g
Dietary Fibre5 g
Protein45.2 g
Sodium439 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Finely chop garlic. Slice lemon into wedges.

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 medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.

TIP: Chicken is cooked through when it is no longer pink inside.

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.

6

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

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