Quick Creamy Chicken & Mushroom Fettuccine
with Baby Leaves & Parsley
We’ve livened up a classic pasta dish with flavourful pulled chicken and tender mushrooms in a creamy, savoury sauce. You’re going to impress even your toughest critic with this gorgeous offering. Pasta has never looked better than this!
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
Garlic & Herb Seasoning
1 packet
Button Mushrooms
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 packet
Fettuccine
(Contains: Gluten, Wheat; May be present: Soy)
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add fettuccine to the boiling water and cook until ‘al dente’, 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine, then return to saucepan.
• Meanwhile, thinly slice button mushrooms. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms, stirring, until tender, 4-6 minutes.
• Add garlic & herb seasoning, and cook until fragrant, 1 minute. • Reduce heat to medium, add pulled chicken, chicken-style stock powder, cream and reserved pasta water, and simmer, stirring, until slightly reduced, 2-3 minutes. • Remove pan from heat, add fettuccine and baby leaves, and stir until slightly wilted. Season with pepper.
• Divide creamy pulled chicken and mushroom fettuccine between bowls. • Tear over parsley to garnish. Enjoy!
