Creamy Chicken, Bacon & Mushroom Boscaiola
with Fettuccine & Rocket Almond Salad
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 chicken stirred through the creamy sauce. Pasta has never looked better than this!
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
2 clove
garlic
1 packet
portabello mushrooms
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Diced Chicken
1 packet
diced bacon
1 sachet
Herb & Mushroom Seasoning
1 packet
Fresh Fettuccine
(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
½
pear
1 bag
Rocket leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • Finely chop garlic. Thinly slice portabello mushrooms. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with salt and pepper, then transfer to a bowl. • Return the frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms and diced bacon, breaking up with a spoon, until browned, 5-6 minutes. • Add garlic and herb & mushroom seasoning, and cook until fragrant, 1 minute.
• Meanwhile, cook fresh fettuccine in the boiling water, over high heat, until 'al dente', 3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fettuccine and set aside.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, reduce the frying pan heat to medium, then add cream and chicken-style stock powder and simmer until thickened, 2-3 minutes. • Add half the grated Parmesan cheese and some reserved pasta water, then stir to combine. • Remove from heat, then stir through cooked chicken and fettuccine. Season to taste with salt and pepper.
TIP: Add a splash more pasta water if the sauce looks too thick.
• While the sauce is cooking, thinly slice pear. • In a large bowl, combine pear, rocket leaves and a drizzle of vinegar and olive oil. Season to taste. • Sprinkle with toasted almonds.
• Divide creamy chicken, bacon and mushroom fettuccine between plates. • Top with remaining Parmesan cheese. • Serve with rocket almond salad. Enjoy!