Chicken & Mushroom Stroganoff
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken & Mushroom Stroganoff

Chicken & Mushroom Stroganoff

with Potato Mash & Baby Spinach

Very few things can beat a dinner that warms you from the inside out. Take this stroganoff, a pillow of golden mashed potato covered with creamy tomato chicken, mushrooms and a squeeze of lemon all together in a bowl. It’s a guarantee to leave you feeling full and toasty.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Kid Friendly
Allergens:
Milk

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

2 clove

garlic

1 packet

portabello mushrooms

½

lemon

1 packet

chicken thigh

1 sachet

Garlic & Herb Seasoning

1 packet

tomato paste

½ bottle

cream

(Contains Milk; )

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 tbs

milk

(Contains Milk; )

60 g

butter

(Contains Milk; )

½ cup

water

sideBannerName

Nutrition Values

Energy (kJ)3472 kJ
Fat62.8 g
of which saturates35.9 g
Carbohydrate26.6 g
of which sugars13.1 g
Protein36.8 g
Sodium869 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.

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Bring a medium saucepan of salted water to the boil. Peel potato and cut 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!

2
2

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

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

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