When the craving for a creamy pasta dish hits there’s only one solution - a boscaiola! Soft and warming, it will fill up your belly with love from the hearty mushrooms and bacon stirred through the sauce. Soak it up with a side of classic garlic bread.
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Garlic
1
Diced Bacon
1
Garlic & Herb Seasoning
1
Cream
(Contains Milk; )
1
Chicken-Style Stock Powder
1
baby leaves
1
Ciabatta
(Contains Gluten, Soy; May be present Egg, Sesame, Tree Nuts, Peanut, Sulphites, Milk. )
1
Grated Parmesan Cheese
(Contains Milk; )
1
Button Mushrooms
1
Chicken Thigh
1
olive oil
1
butter
(Contains Milk; )
• Preheat the grill to high. Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Finely chop garlic. Thinly slice button mushrooms. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat the grill to high. Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Finely chop garlic. Thinly slice button mushrooms. Cut chicken thigh into 2cm chunks. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until beginning to brown, 2-3 minutes. • Add mushrooms and half the butter and cook until browned and softened, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Add cream, chicken-style stock powder and reserved pasta water and cook until slightly thickened, 2-3 minutes. • Add cooked spaghetti, baby leaves and grated Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return pan to pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until beginning to brown, 2-3 minutes. • Add mushrooms and half the butter and cook until browned and softened, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Add cream, chicken-style stock powder and reserved pasta water and cook until slightly thickened, 2-3 minutes. • Add cooked spaghetti, cooked chicken, baby leaves and grated Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, slice wholemeal panini in half lengthways, then slice each diagonally. • In a small microwave-safe bowl, add garlic and the remaining butter and microwave in 10 second bursts until melted. • Brush garlic butter over cut sides of panini. Season with salt and pepper. • Place panini directly on a wire rack and grill until golden, 5 minutes.
• Divide bacon and mushroom boscaiola between bowls. • Serve with garlic panini. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide chicken, bacon and mushroom boscaiola between bowls. • Serve with garlic panini. Enjoy!