Mushroom & Chicken Spaghetti Boscaiola
with Rocket & Pear 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 packet
Button Mushrooms
320 g
Chicken Thigh
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Eggs, Soy)
1
Pear
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
baby spinach & rocket mix
1 packet
Garlic Paste
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
½ tsp
honey
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
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!
