Creamy Chicken, Mushroom & Rosemary Fettuccine

Name: Creamy Chicken, Mushroom & Rosemary Fettuccine with Spinach, Rocket & Pear Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Rosemary; Spaghetti; 1 packet Light Cooking Cream; 330 g Chicken Tenderloins; 1 packet Sliced Mushrooms; 1 packet Parsley; 1 packet Soffritto Mix; 2 Garlic; 1 packet Parmesan Cheese; 1 Lemon; 1 sachet Herb & Mushroom Seasoning

with Spinach, Rocket & Pear Salad

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Tags:

Vegetarian

Allergens:

Wheat

•Gluten

•Milk

•Soy

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Rosemary

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;)

Nutritional Values

Calories888 kcal

Energy (kJ)3710 kJ

Fat35.9 g

of which saturates20.7 g

Carbohydrate75.3 g

of which sugars11.6 g

Dietary Fibre8.9 g

Protein60.5 g

Sodium804 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• Cook fettuccine 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.

3

• 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.

4

• 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.

5

• Remove pan from the heat, then add fettuccine, the pepper and half Parmesan cheese. Gently toss to combine. Season to taste.

6

• Divide the creamy chicken, mushroom and rosemary fettuccine between bowls. • Top with remaining Parmesan cheese and parsley. Serve with lemon wedges. Enjoy!