This comforting dish pairs meaty mushrooms and slighty 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.
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baby spinach leaves
fettuccine(ContainsGlutenMay be present Egg, Soy)
vegetable stock pot
light thickened cream(ContainsMilk)
grated Parmesan cheese(ContainsMilk)
• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop baby spinach leaves. Thinly slice pear. Cut the chicken into 2cm chunks. • Add fettuccine to the saucepan of boiling water and cook until 'al dente', 9 minutes. Drain, reserving some cooking water (1/2 cup for 2 people / 1 cup for 4 people), then return pasta to the saucepan. Drizzle with olive oil to prevent sticking.
• While pasta is cooking, heat the butter and a drizzle of olive oil in a large frying pan over a high heat. • Cook sliced mushrooms, stirring occasionally, until slightly browned and softened, 2-3 minutes. Add the chicken and cook until browned and cooked through, 5-6 minutes. Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Stir in light thickened cream and vegetable stock pot. Simmer until thickened, 1-2 minutes.
• Add baby spinach, drained fettuccine, 1/2 the grated Parmesan cheese and 1/2 the reserved cooking water to the pan. Toss to combine. • Remove pan from heat. Add a splash more cooking water, if needed. Season with salt and pepper. • Combine balsamic vinegar, honey and a drizzle of olive oil in a medium bowl. Season, then add pear and rocket leaves. Toss to coat. • Roughly chop parsley.
• Divide creamy mushroom fettuccine between bowls. Drizzle some truffle oil over the pasta to taste. Sprinkle with parsley and remaining Parmesan. • Serve with the rocket and pear salad.
TIP: Truffle oil has a strong flavour. If you're not a fan, serve the pasta without it!