Chicken, Bacon & Mushroom Boscaiola
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Chicken, Bacon & Mushroom Boscaiola

Chicken, Bacon & Mushroom Boscaiola

with Garlic Panini

When the craving for a creamy pasta dish hits there’s only one solution - a boscaiola! Soft and warming, it will fill up your belly with love from the hearty mushrooms, chicken and bacon stirred through the sauce. Soak it up with a side of classic garlic bread.

Tags:
Kid Friendly
Quick
Allergens:
Gluten
Soy
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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

button mushrooms

1 clove

garlic

½

leek

1

Wholemeal Panini

(Contains Gluten, Soy; )

1 packet

fettuccine

(Contains Gluten; May be present Egg, Soy. )

1 packet

diced bacon

1 sachet

Garlic & Herb Seasoning

1 packet

cream

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

chicken breast

Not included in your delivery

olive oil

50 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)6405 kJ
Fat93 g
of which saturates52.8 g
Carbohydrate97.3 g
of which sugars12.1 g
Protein73.2 g
Sodium1856 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

Large Pan
Large Frying Pan

Instructions

1
1

• Preheat the grill to high. Boil the kettle. • Thinly slice button mushrooms. Finely chop garlic. Slice wholemeal panini in half lengthways, then slice each diagonally. Cut chicken breast into 2cm chunks. • Half-fill a large saucepan with boiling water. Cook fettuccine, uncovered, over high heat, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then return fettuccine to the saucepan.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

2
2

• While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken and diced bacon, tossing and breaking up bacon with a spoon, until browned and cooked through, 5-6 minutes. • Add mushrooms and half the butter and cook until browned and softened, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Add cream, chicken-style stock powder and reserved pasta water and cook until slightly thickened, 2-3 minutes. • Add cooked fettuccine, the baby leaves and grated Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste.

3
3

• Meanwhile, add garlic and the remaining butter to a small microwave-safe bowl. Microwave in 10 second bursts until melted. • Brush garlic butter over cut sides of panini. Season with salt and pepper. • Place panini directly on a wire rack and grill until golden, 5 minutes.

4
4

• Divide chicken, bacon and mushroom boscaiola between bowls. • Serve with garlic ciabatta. Enjoy!