Quick Creamy Pulled Chicken & Cheesy Mushroom Fettuccine
with Baby Leaves & Parsley
We’ve livened up a classic pasta dish with flavourful pulled chicken and tender mushrooms in a creamy, savoury sauce. You’re going to impress even your toughest critic with this gorgeous offering. Pasta has never looked better than this!
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(Wheat); May be present Egg, Soy. )
1 packet
button mushrooms
1 sachet
Garlic & Herb Seasoning
1 packet
pulled chicken
1 sachet
Chicken-Style Stock Powder
½ packet
cream
(Contains Milk; )
1 packet
baby leaves
1 packet
parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add fettuccine to the boiling water and cook until ‘al dente’, 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine, then return to saucepan.
• Meanwhile, thinly slice button mushrooms. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms, stirring, until tender, 4-6 minutes.
• Add garlic & herb seasoning, and cook until fragrant, 1 minute. • Reduce heat to medium, add pulled chicken, chicken-style stock powder, longlife cream (see ingredients) and reserved pasta water, and simmer, stirring, until slightly reduced, 2-3 minutes. • Remove pan from heat, add fettuccine and baby leaves, and stir until slightly wilted. Season with pepper.
• Divide creamy pulled chicken and mushroom fettuccine between bowls. • Sprinkle fettuccine with grated Parmesan cheese. • Tear over parsley to garnish. Enjoy!