One-Pot Creamy Mushroom, Chicken & Leek Pasta
with Parmesan Cheese
If you have your favourite pair of slippers handy, we suggest putting them on because a bowl of creamy pasta is how we’re winding down for the day. Hum in bliss when you taste the mushrooms and leek in this velvety sauce, and with only one pot, it’s a dinner with no fuss and a whole lot of comfort.
We’ve replaced the penne in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1
Leek
1
Button Mushrooms
1
Garlic Paste
(May be present Egg, Milk, Fish, Almond, Soy, Gluten, Sesame. )
1
Garlic & Herb Seasoning
1
Diced Chicken
1
Cream
(Contains Milk; )
1
Chicken-Style Stock Powder
1
Grated Parmesan Cheese
(Contains Milk; )
1
Fusilli
(Contains Gluten; May be present Soy, Egg. )
Not included in your delivery
1
olive oil
1
boiling water
Nutrition Values
Cooking Steps
• Boil the kettle. • Slice button mushrooms and leek.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook mushrooms and leek, stirring occasionally, until just softened, 8-10 minutes. • Add garlic paste and garlic & herb seasoning and cook until fragrant, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 fusilli. 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.
• Divide one-pot mushroom and leek penne between bowls. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Remove fusilli from heat, then stir through grated Parmesan cheese and cooked chicken. Season with pepper. • Divide mushroom, chicken and leek fusilli between bowls. Enjoy!