Quick Mushroom, Chicken & Bacon Boscaiola
with Garlic Ciabatta
When the craving for a creamy pasta dish hits there’s only one solution - a boscaiola! Soft and warming, it will fill up your belly with love from the hearty mushrooms and bacon stirred through the sauce. Soak it up with a side of classic garlic bread.
Unfortunately, this week's fettuccine was in short supply, so we've replaced it with spaghetti. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 clove
garlic
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
diced bacon
1 packet
portabello mushrooms
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast
1 packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1
Wholemeal Panini
(Contains Gluten, Soy; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
50 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Thinly slice portabello mushrooms. Finely chop garlic. Cut chicken breast into 2cm chunks. • Slice wholemeal panini in half lengthways, then slice each diagonally. • Half-fill a large saucepan with boiling water. Cook spaghetti, uncovered, over high heat, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then return spaghetti to the saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon and chicken, tossing and breaking up with a spoon, until browned and cooked through, 5-6 minutes. • Add mushrooms and half the butter and cook until browned and softened, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Add cream, chicken-style stock powder and reserved pasta water and cook until slightly thickened, 2-3 minutes. • Add cooked spaghetti, the baby spinach leaves and grated Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste.
• Preheat the grill to high. • Meanwhile, add garlic and the remaining butter to a small heatproof bowl. Microwave in 10 second bursts until melted. • Brush garlic butter over cut sides of ciabatta. Season with salt and pepper. • Place ciabatta directly on a wire rack and grill until golden, 5 minutes.
• Divide chicken, bacon and mushroom boscaiola between bowls. • Serve with garlic ciabatta. Enjoy!