Herby Chicken, Mushroom & Bacon Fettuccine

Name: Herby Chicken, Mushroom & Bacon Fettuccine with Grated Parmesan Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Herb & Mushroom Seasoning; 1 packet Button Mushrooms; 100 g Diced Bacon; 1 packet Cream; 1 packet Fettuccine; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 packet Leek; 320 g Chicken Breast

with Grated Parmesan Cheese

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Indulge in creamy, dreamy goodness! Golden strings of fettuccine are tossed in a velvety sauce with hearty mushrooms, leek and bacon, all finished with a generous sprinkle of Parmesan. It’s a pasta lover’s paradise in every bite!

Tags:

Kid Friendly

Allergens:

Milk

•Wheat

•Gluten

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

100 g

Diced Bacon

1 packet

Cream

1 packet

Fettuccine

1 packet

Grated Parmesan Cheese

1 sachet

Chicken-Style Stock Powder

1 packet

Leek

320 g

Chicken Breast

Nutrition Values

Calories1160 kcal

Energy (kJ)4840 kJ

Fat65.9 g

of which saturates37.9 g

Carbohydrate74 g

of which sugars10.3 g

Dietary Fibre5.9 g

Protein64.4 g

Sodium1490 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.

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 button mushrooms and leek. • Cut chicken breast into 2cm chunks.

• Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine, then return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. Return large frying pan to mediu,-high heat with a drizzle of olive oil. Add bacon and cook until browned, 3-4 minutes. • Add mushrooms, leek and the butter and cook, stirring until softened, 5-6 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.

• Reduce heat to medium and add cream (see ingredients), reserved pasta water, cooked chicken and chicken-style stock powder. • Stir to combine and simmer until slightly thickened, 1-2 minutes.

• Add drained fettuccine and toss to combine. Season to taste with salt and pepper.

• Divide chicken, mushroom and bacon fettuccine between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!