Mushroom & Chicken Spaghetti Boscaiola

Name: Mushroom & Chicken Spaghetti Boscaiola with Pear & Baby Leaf Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Herb & Mushroom Seasoning; 1 packet Button Mushrooms; 320 g Chicken Thigh; 1 packet Spaghetti; 1 Pear; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 packet Baby Leaves; 1 drizzle olive oil; 20 g butter; ½ tsp honey; 1 drizzle balsamic vinegar

with Pear & Baby Leaf Salad

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This spaghetti dish pairs the earthy flavours of mushrooms with an easy creamy sauce. The side salad balances the richness of the pasta with a sweet and juicy pear.

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Herb & Mushroom Seasoning

1 packet

Button Mushrooms

320 g

Chicken Thigh

1 packet

Spaghetti

Pear

1 packet

Cream

1 packet

Grated Parmesan Cheese

1 sachet

Chicken-Style Stock Powder

1 packet

Baby Leaves

Not included in your delivery

1 drizzle

olive oil

20 g

butter

½ tsp

honey

1 drizzle

balsamic vinegar

Nutrition Values

Calories1210 kcal

Energy (kJ)5080 kJ

Fat79 g

of which saturates44.9 g

Carbohydrate77.8 g

of which sugars13.5 g

Dietary Fibre4.6 g

Protein54.3 g

Sodium1180 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• 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 pear (see ingredients) and mushrooms. • Cut chicken thigh into 2cm chunks.

• Cook spaghetti in boiling water until 'al dente', 10 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return to saucepan. TIP: 'al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, heat a large frying pan over high heat with the butter and a drizzle of olive oil. Cook chicken and mushrooms, stirring occasionally, until browned, 5-6 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.

• Reduce heat to low and add cream (see ingredients), reserved pasta water and chicken-style stock powder to the frying pan. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Add cooked spaghetti and toss to combine. Season with pepper.

• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. • Add pear and spinach & rocket mix (see ingredients) and toss to coat. Season.

• Divide mushroom and chicken spaghetti boscaiola between bowls. • Sprinkle over grated Parmesan cheese and serve with rocket and pear salad. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top!