HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chicken, Mushroom & Truffle Fettuccine
topBanner
Creamy Chicken, Mushroom & Truffle Fettuccine

Creamy Chicken, Mushroom & Truffle Fettuccine

with Rocket, Pear & Parmesan Salad

Customise
Read more

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.

Tags:Quick
Allergens:GlutenMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 bag

baby spinach leaves

1

parsley

1

pear

1 packet

fettuccine

(ContainsGlutenMay be present Egg, Soy)

1

sliced mushrooms

1 packet

vegetable stock pot

1 bag

rocket leaves

1 drizzle

truffle oil

1 packet

chicken breast

1 packet

light thickened cream

(ContainsMilk)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

20 g

butter

(ContainsMilk)

1.5 tsp

balsamic vinegar

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4206 kJ
Fat44.9 g
of which saturates21.8 g
Carbohydrate90.6 g
of which sugars16.8 g
Protein58.8 g
Sodium975 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• 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.

2

• 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.

3

• 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.

4

• 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!