Creamy Chicken, Bacon & Mushroom Fettuccine
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Creamy Chicken, Bacon & Mushroom Fettuccine

Creamy Chicken, Bacon & Mushroom Fettuccine

with Pear & Spinach Salad

There’s a lot to love about this rich bowl of pasta, from the crisp bacon to the meaty mushrooms and gooey Cheddar. With plenty of greens to balance things out, this is our kind of dinner - and the kind of recipe that will get the kids in the kitchen!

Allergens:
Egg
Milk
Gluten
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

½

pear

1 packet

light cooking cream

(Contains Milk;)

1 packet

chicken stock pot

1 packet

chicken breast

1 packet

fettuccine

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 packet

diced bacon

(May be present: Soy. )

1 packet

sliced mushrooms

1 bag

baby spinach leaves

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

½ tsp

honey

1 drizzle

balsamic vinegar

1

egg

(Contains Egg;)

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Nutritional Values

Energy (kJ)3993 kJ
Fat41.8 g
of which saturates17.8 g
Carbohydrate75 g
of which sugars12 g
Protein66.4 g
Sodium1433 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Thinly slice pear (see ingredients) into wedges. Cut chicken breast into 2cm chunks. • In a medium bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Set aside.

Little cooks: Take charge by combining the ingredients for the salad dressing!

2
2

• Separate egg yolk from the egg white. • In a second medium bowl, combine egg yolk, light cooking cream, chicken stock pot and Cheddar cheese. Season with pepper, then whisk with a fork. Set aside.

TIP: Using just egg yolk in this recipe makes the sauce thick and rich! Little cooks: Have a crack at separating the egg yolk from the egg white! You can also help whisk the ingredients for the sauce.

3
3

• Cook fettuccine in the boiling water until 'al dente', 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan.

Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

4
4

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer chicken to a bowl. • Return pan to medium-high heat and add diced bacon, breaking up with a spoon, until crisp, 5-6 minutes. • Add sliced mushrooms and cook, stirring, until softened, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Add half the baby spinach leaves and cook until wilted slightly, 1 minute.

5
5

• Reduce heat to medium. • Add cooked fettuccine, chicken and creamy sauce to the pan and cook, tossing, until pasta is coated and sauce is heated through, 2 minutes (if the sauce is a little too thick, add a splash of the reserved pasta water). • Season, then remove from heat.

TIP: If your frying pan isn't big enough, toss everything together in the saucepan!

6
6

• To the bowl with the dressing, add pear and remaining spinach. Toss to combine. • Divide bacon, chicken and cheese fettuccine between bowls. • Serve with pear and spinach salad. Enjoy!