Cheat's Chicken Alfredo Pappardelle
with Herby Garlic Bread & Side Salad
Dinnertime is sorted with this trifecta of detectable dishes that bring class and convenience to your table. Enjoy a rich and creamy pasta, crispy garlic bread and a refreshing, zingy salad in no time!
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
parsley
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;)
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 (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice tomato into rounds. • Finely chop garlic and parsley. • 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 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 the 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) and 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 second medium bowl, combine tomato, spinach & rocket mix (see ingredients) and a drizzle of vinegar and olive oil. Season to taste. • Divide cheat's chicken alfredo pappardelle between bowls. Drizzle with truffle oil. Sprinkle with Parmesan cheese. • Serve with garlic bread and salad. • Sprinkle parsley over garlic bread and pappardelle to serve. Enjoy!