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Mushroom & Chicken Spaghetti Boscaiola
Mushroom & Chicken Spaghetti Boscaiola

Mushroom & Chicken Spaghetti Boscaiola

with Pear & Baby Leaf Salad

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

(Contains: Gluten, Wheat; May be present: Soy. )

1

Pear

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Baby Leaves

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

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

Get prepped
1

• 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 the pasta
2

• 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.

Cook the chicken & mushrooms
3

• 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.

Make the sauce
4

• 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.

Make the salad
5

• 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.

Finish & serve
6

• 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!