Cheat's Chicken Alfredo Pappardelle
with Gourmet Garden Parsley Garlic Bread
Gourmet Garden’s Aussie grown parsley is lightly dried for a fresher flavour, and lasts four weeks once opened. It’s perfect for Mediterranean cuisine including pasta, dressings, soups and chicken. Elevate your serving of creamy chicken pasta and crispy garlic bread even further with a generous scattering of this stellar herb!
The quantities provided above are averages only.
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.
Ingredients
1
tomato
3 clove
garlic
1 packet
fresh lasagne sheets
(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )
1 packet
Chicken Breast
1 sachet
garlic & herb seasoning
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
light cooking cream
(Contains Milk;)
1 sachet
Herb & Mushroom Seasoning
(Contains Gluten, Soy, Wheat;)
½ packet
Chicken Stock Pot
½ packet
Spinach & Rocket Mix
drizzle
truffle oil
1 packet
Parmesan cheese
(Contains Milk;)
½ packet
lightly dried parsley
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
1 tsp
plain flour
(Contains Gluten, Wheat;)
¼ cup
milk
(Contains Milk;)
drizzle
vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice tomato into rounds. • Finely chop garlic. • Cut fresh lasagne sheets into 2cm thick ribbons widthways. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken, tossing to coat.
• Half-fill a large saucepan with the boiling water and add a generous pinch of salt over high heat. • Cook lasagne ribbons in the boiling water until 'al dente', 3-4 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain lasagne ribbons, then return to saucepan with a drizzle of olive oil.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• 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 and set aside.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, slice bake-at-home ciabatta in half lengthways, then toast or grill to your liking. • In a small microwave-safe bowl, microwave half the garlic and half the butter, in 10 second bursts, until melted and fragrant. Season with salt and pepper. • Brush garlic butter evenly over toasted ciabatta.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil and the remaining butter. • Cook the plain flour and remaining garlic until fragrant and a thick paste forms, 1-2 minutes. • Stir in light cooking cream, the milk, herb & mushroom seasoning and chicken stock pot (see ingredients), then simmer until bubbling and slightly reduced, 1-2 minutes. • Add cooked lasagne ribbons, the reserved pasta water and cooked chicken, tossing to coat, 1 minute. Season with pepper.
• In a medium bowl, combine tomato, spinach & rocket mix and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide cheat's chicken alfredo pappardelle between bowls. Drizzle with truffle oil (see ingredients). Sprinkle with Parmesan cheese. • Serve with garlic bread and tomato rocket salad. • Sprinkle Gourmet Garden lightly dried parsley (see ingredients) over garlic bread and pappardelle to serve. Enjoy!