HelloHero: Creamy Chicken, Bacon & Mushroom Penne
with Garden Salad & Parmesan
The best part about tonight's pasta dish, apart from the bacon? You'll throw it together in four simple steps that will see dinner on the table before you know it. Oh and the mushrooms are a great addition. And the juicy capsicum salad. Okay we'll stop now!
We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
penne
(Contains Gluten, Wheat; May be present: Egg, Soy, Milk. )
1 packet
diced bacon
(May be present: Soy. )
1 packet
Diced Bacon
(May be present: Soy. )
1 packet
chicken breast
1 packet
sliced mushrooms
1 packet
garlic paste
1 sachet
Italian herbs
1 packet
light cooking cream
(Contains Milk;)
1 sachet
vegetable stock powder
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
baby spinach leaves
1
tomato
drizzle
carrot
1 packet
mixed salad leaves
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiled water and heat over high heat. Add a pinch of salt, then bring to the boil. • Cook penne in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Add diced bacon and sliced mushroom, breaking bacon up with a spoon, until browned, 3-4 minutes. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute.
TIP: The chicken is cooked when it is no longer pink inside.
• Add light cooking cream, reserved pasta water and vegetable stock powder to the pan and cook, stirring, until heated through, 30 seconds. • Add cooked penne, Parmesan cheese and baby spinach leaves. Cook, tossing, until spinach is just wilted, 1-2 minutes. • Remove from heat. Season with pepper.
TIP: Add a splash of pasta water to loosen the sauce, if needed!
• Roughly chop tomato. Grate carrot. • In a large bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add mixed salad leaves, carrot and tomato. Toss to combine. • Divide creamy bacon and mushroom penne between bowls. Serve with garden salad. Enjoy!
Little cooks: Take the lead by tossing the salad!