Creamy Chicken, Mushroom & Truffle Fettuccine
with Rocket, Pear & Parmesan Salad
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
2
garlic
1
parsley
1
sliced mushrooms
1
vegetable stock pot
1
rocket leaves
1
truffle oil
1
chicken breast
1
light cooking cream
(Contains Milk;)
1
pear
1
silverbeet
1
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
Not included in your delivery
1
olive oil
1
butter
1
balsamic vinegar
1
honey
Nutritional Values
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop silverbeet. Thinly slice pear. • Cook fettuccine in the boiling water until 'al dente', 9 minutes. Drain, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then return pasta to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've added chicken breast, cut chicken into 2cm chunks.
• Meanwhile, heat a large frying pan over high heat with the butter and a drizzle of olive oil. Cook sliced mushrooms, tossing, until browned and softened, 8-10 minutes. • Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Stir in light cooking cream and vegetable stockpot. Simmer until thickened, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Before cooking the bacon and veggies, heat frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned, 5-6 minutes. Transfer to a bowl. Continue as above, returning chicken to the pan when the bacon and veggies are cooked.
• Add silverbeet, fettuccine, 1/2 the grated Parmesan cheese and 1/2 the reserved pasta water to the pan. Toss to combine. • Remove pan from heat. Add a splash more pasta water to loosen the pasta, if needed. Season with salt and pepper. • Just before serving, combine the honey with a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add pear and rocket leaves. Toss to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Roughly chop parsley. • Divide creamy mushroom fettuccine between bowls. Drizzle some truffle oil (if using) over the pasta to taste. Sprinkle with parsley. • Sprinkle remaining Parmesan over pasta and salad. Serve pasta with the rocket, pear and Parmesan salad. Enjoy!
TIP: Truffle oil has a strong flavour. Add less, or leave it out, if desired.