Creamy Chicken, Mushroom & Truffle Fettuccine
with Tomato-Rocket Salad
This fettuccine dish pairs the earthy flavour of mushroom, chicken and truffle with an easy creamy sauce. The side salad balances the richness of the pasta with peppery rocket and sharp Parmesan.
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
Ingredients
1 packet
fettuccine
(Contains Gluten; May be present traces of egg, Soy. )
1 packet
button mushrooms
2 clove
garlic
1
tomato
½ packet
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bag
rocket leaves
½ bottle
truffle oil
1 packet
grated Parmesan cheese
(Contains Milk; )
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ tbs
balsamic vinegar
½ tsp
honey
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water and a pinch of salt. • Cook fettuccine in the boiling water, over high heat, until ‘al dente’, 10 minutes. • Reserve some pasta water, then drain and return fettuccine to the saucepan. Drizzle with olive oil to prevent sticking.
• Meanwhile, thinly slice button mushrooms. Finely chop garlic. Roughly chop tomato. Cut chicken breast into 2cm chunks. • Heat a large frying pan over high heat with the butter and a drizzle of olive oil. Cook chicken and mushrooms, tossing occasionally, until browned and cooked through, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute. Reduce the heat to medium, then add cream (see ingredients) and vegetable stock powder. Stir to combine and simmer until thickened, 2-3 minutes. • Add baby spinach leaves, fettuccine and a splash of the reserved pasta water. Remove pan from the heat, adding another splash of 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 tomato and rocket leaves and toss to coat.
• Divide creamy chicken and mushroom fettuccine between bowls. Drizzle truffle oil over the pasta and sprinkle with grated Parmesan cheese. • Serve with tomato-rocket salad. Enjoy!
TIP: Truffle oil has a strong flavour, use less if desired.
