Creamy Chicken, Mushroom & Truffle Fettuccine

Name: Creamy Chicken, Mushroom & Truffle Fettuccine with Rocket, Pear & Parmesan Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 20 g butter; ½ bottle cream; 1 sachet vegetable stock powder; 1 leek; ½ tbs balsamic vinegar; ½ tsp honey; 1 bag salad leaves; ½ bottle truffle oil; 1 packet chicken breast; 1 packet button mushrooms; 1 tomato; 1 packet fettuccine; 2 clove garlic; 1 packet Grated Parmesan Cheese

with Rocket, Pear & Parmesan Salad

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This fettuccine dish pairs the earthy flavour of mushroom and truffle with an easy creamy sauce. The side salad balances the richness of the pasta with peppery rocket and sharp Parmesan.

Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby spinach with leek, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Milk

•Gluten(Wheat)

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½ bottle

cream

(Contains: Milk; )

1 sachet

vegetable stock powder

leek

1 bag

salad leaves

½ bottle

truffle oil

(May be present: Wheat, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy. )

1 packet

chicken breast

1 packet

button mushrooms

tomato

1 packet

fettuccine

(Contains: Gluten(Wheat); May be present: Eggs, Soy. )

2 clove

garlic

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

½ tbs

balsamic vinegar

½ tsp

honey

Nutrition Values

Energy (kJ)4371 kJ

Fat59.3 g

of which saturates27.6 g

Carbohydrate70.3 g

of which sugars8.1 g

Protein53.7 g

Sodium734 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

Cooking Steps

Bring a medium saucepan of salted water to the boil. Thinly slice the button mushrooms. Finely chop the garlic. Roughly chop the tomato. Cut the chicken breast into 2cm chunks.

Cook the fettuccine in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water, then drain and return the fettuccine to the saucepan. Drizzle with olive oil to prevent sticking.

While the fettuccine is cooking, heat a large frying pan over a high heat with the butter and a drizzle of olive oil. Cook the chicken and mushrooms, tossing occasionally, until browned, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute.

TIP: Properly cooking the mushrooms will allow the flavour to develop.

Reduce the heat to medium, then add the longlife cream (see ingredients) and vegetable stock powder and stir to combine. Simmer until thickened, 2-3 minutes. Add the fettuccine and a splash of the reserved pasta water. Remove the pan from the heat, then add a splash more pasta water if needed.

In a medium bowl, combine the balsamic vinegar, honey and a drizzle olive oil. Season with salt and pepper and mix well. Add the tomato and rocket leaves and toss to coat.

Divide the creamy chicken and mushroom fettuccine between bowls. Drizzle the truffle oil over the pasta and sprinkle with the grated Parmesan cheese. Serve with the rocket and tomato salad.

TIP: Truffle oil has a strong flavour, use less if desired.