One-Pot Creamy Chicken, Mushroom & Leek Penne
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One-Pot Creamy Chicken, Mushroom & Leek Penne

One-Pot Creamy Chicken, Mushroom & Leek Penne

with Parmesan Cheese

If you have your favourite pair of slippers handy, we suggest putting them on because a bowl of creamy penne is how we’re winding down for the day. Hum in bliss when you taste the mushrooms and leek in the sauce and with only one pot it’s a dinner with no fuss and a whole lot of comfort.

Allergens:
Milk

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

Leek

1 packet

Button Mushrooms

1 packet

Garlic Paste

1 sachet

Garlic & Herb Seasoning

½ packet

Cream

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Penne

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

Diced Chicken

Not included in your delivery

olive oil

1.75 cup

boiling water

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Nutrition Values

Energy (kJ)3703 kJ
Fat36.5 g
of which saturates19.1 g
Carbohydrate76.9 g
of which sugars9.7 g
Dietary Fibre8.4 g
Protein57.2 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.

Utensils

Large Pan
Lid

Instructions

1
1

• Boil the kettle. • Slice button mushrooms and leek.

2
2

• Add cream (see ingredients), boiling water (1 3/4 cups for 2 people / 3 1/2 cups for 4 people), chicken-style stock powder and penne. • Stir to combine and bring to the boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 15-20 minutes. • Remove from heat and stir through grated Parmesan cheese. Season with pepper.

3
3

• Add cream (see ingredients), boiling water (1 3/4 cups for 2 people / 3 1/2 cups for 4 people), chicken-style stock powder and penne. Stir to combine and bring to the boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 15-20 minutes. • Meanwhile, 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 bowl to rest.

TIP: Chicken is cooked through when it's no longer pink inside.

4
4

• Remove penne from heat, then stir through grated Parmesan cheese and cooked chicken. Season with pepper. • Divide mushroom, chicken and leek fusilli between bowls. Enjoy!