Mushrooms, we love those little meaty fungi found in fairytales. We love them so much that we’re bringing the magic out of the book and straight to your table! Pack them into a risoni with leek and courgette cooked in a creamy sauce. To finish with a happily-ever-after let’s sprinkle over some fairy dust - also known as Parmesan cheese!
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
1 packet
button mushrooms
1
leek
1
courgette
2 clove
garlic
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 sachet
Herb & Mushroom Seasoning
1 sachet
vegetable stock powder
½ packet
cream
(Contains Milk; )
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
chicken breast
olive oil
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
• Boil the kettle. • Thinly slice button mushrooms and leek. • Slice courgette into half-moons. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Pour boiling water into a large saucepan with a pinch of salt. • Cook risoni in boiling water, over high heat, until ‘al dente’, 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the saucepan with a drizzle of olive oil.
• While risoni is cooking, heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms and leek, until browned and softened, 5-6 minutes. • Add courgette and cook until tender, 3-4 minutes. Add garlic, herb & mushroom seasoning and the butter, cooking until fragrant, 1 minute. • Reduce heat to low, add vegetable stock powder, cream (see ingredients), reserved pasta water and cooked risoni. Cook until slightly thickened, 1-2 minute. Remove from the heat and season with pepper.
TIP: Chicken is cooked through when it is no longer pink inside. TIP: Add an extra splash of water if the mixture looks too thick.
• Slice chicken steaks. • In a medium bowl, combine baby leaves, a drizzle of white wine vinegar and a pinch of salt. • Divide creamy mushroom and leek risoni between bowls. Top with chicken, dressed baby leaves and grated Parmesan cheese. Enjoy!