Double Chicken & Mushroom Parma Rosa Presto Pasta
with Rocket Leaves & Parmesan
Calories
:
865 kcalProtein
:
76.9g proteinPreparation Time
:
15 minutesDifficulty
:
EasyAllergens:
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Check out how much good stuff is about to go into this dish. Between the tender mushrooms, tasty chicken and sharp Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect pasta!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Tomato & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Sliced Mushrooms
1 packet
Spaghetti
(Contains: Wheat, Gluten May be present: Soy)
1 packet
Tomato Paste
2
Chicken Breast Strips
1 packet
Garlic Paste
1 packet
Rocket Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Non-Stick Pan
•Large Pan
Cooking Steps
1
- Boil the kettle.
- Fill a large saucepan with boiling water and a pinch of salt. Cook spaghetti in boiling water over high heat until ‘al dente’, 9 minutes.
- Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) then drain and return spaghetti to the saucepan with a drizzle of olive oil.
2
- Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil.
- When oil is hot, add chicken and sliced mushrooms and season with salt and pepper. Cook, tossing occasionally, until browned and cooked through, 5-6 minutes.
- Add garlic paste, tomato paste and tomato & herb seasoning and cook until fragrant, 1 minute.
3
- Reduce heat to medium, then stir in light cooking cream and reserved pasta water. Cook until slightly thickened, 1-2 minutes.
- Stir through Parmesan cheese, and cooked spaghetti. Season and stir to combine.
4
- Divide double creamy chicken parma rosa spaghetti between bowls.
- Top with rocket leaves to serve. Enjoy!
