It’s pasta night again, but we’re making shaking things up by piling on our glowing, crumbed chicken on top of smooth garlic and tomato sauced fettuccine. Tossed through for a spark of flavour are the portobello mushrooms and baby spinach leaves. It’s going to be pasta night every night from now on!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
garlic & herb seasoning
chicken-style stock powder
spaghetti(ContainsGlutenMay be presentSoy, Egg)
Aussie spice blend
Bring a large saucepan of salted water to the boil. Finely chop garlic. Roughly chop tomato. Thinly slice mushrooms. Cook spaghetti in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then add a drizzle of olive oil to prevent sticking. Set aside.
While the pasta is cooking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a shallow bowl, combine the plain flour, Aussie spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Coat chicken first in flour mixture, followed by the egg and finally panko breadcrumbs. Transfer to a plate.
Return the large saucepan to medium-high heat with a drizzle of olive oil. Cook mushrooms until softened, 4-5 minutes. Add tomato and cook until softened, 2-3 minutes. Add garlic, tomato paste and garlic & herb seasoning and cook until fragrant, 1 minute.
Reduce heat to medium, then add longlife cream (see ingredients), chicken-style stock powder and reserved pasta water and simmer until slightly reduced, 1-2 minutes. Add spaghetti and salad leaves, then toss to combine. Season with salt and pepper.
While the sauce is cooking, heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken until golden and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.
Slice crumbed chicken. Divide creamy tomato spaghetti with mushrooms between bowls. Top with chicken to serve.