Chicken & Mushroom Stroganoff

Name: Chicken & Mushroom Stroganoff with Potato Mash & Baby Leaves
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 320 g Chicken Thigh; 1 packet Button Mushrooms; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Cream; 2 packet Potato; 1 Lemon

with Potato Mash & Baby Leaves

Get up to $175 off

Tags:

Naturally Gluten-Free

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

320 g

Chicken Thigh

1 packet

Button Mushrooms

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Cream

(Contains: Milk; )

2 packet

Potato

Lemon

Nutrition Values

Calories738 kcal

Energy (kJ)3090 kJ

Fat58.1 g

of which saturates33.7 g

Carbohydrate23.6 g

of which sugars11.1 g

Dietary Fibre4.6 g

Protein36.5 g

Sodium545 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Bring a medium saucepan of salted water to the boil. Peel and cut potato into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan. Add the milk, 1/2 the butter and a generous pinch of salt, then mash until smooth. Cover to keep warm.

Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, finely chop garlic. Thinly slice button mushrooms. Slice lemon into wedges. Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• Return frying pan to high heat with the remaining butter and a drizzle of olive oil. Cook mushrooms until softened, 5-6 minutes. • Add garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes.

• Add cream (see ingredients) and the water and cook until slightly thickened, 2-3 minutes. • Add cooked chicken, baby spinach leaves and a squeeze of lemon juice. Stir to combine and season to taste.

Little cooks: Help out with measuring the cream and water.

• Divide potato mash between bowls. • Top with chicken and mushroom stroganoff. Enjoy!