Creamy Chicken, Mushroom & Rosemary Spaghetti
with Parmesan & Parsley
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Rosemary
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
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: Wheat, Gluten, Soy;)
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!
