Quick Creamy Pulled Chicken & Cheesy Mushroom Fettuccine
with Baby Leaves & Parsley
We’ve livened up a classic pasta dish with flavourful pulled chicken and tender mushrooms in a creamy, savoury sauce. You’re going to impress even your toughest critic with this gorgeous offering. Pasta has never looked better than this!
The quantities provided above are averages only.
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 packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
1 packet
button mushrooms
1 sachet
Garlic & Herb Seasoning
1 packet
pulled chicken
1 sachet
Chicken-Style Stock Powder
½ packet
cream
(Contains Milk; )
1 packet
baby leaves
1 packet
parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add fettuccine to the boiling water and cook until ‘al dente’, 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine, then return to saucepan.
• Meanwhile, thinly slice button mushrooms. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms, stirring, until tender, 4-6 minutes.
• Add garlic & herb seasoning, and cook until fragrant, 1 minute. • Reduce heat to medium, add pulled chicken, chicken-style stock powder, longlife cream (see ingredients) and reserved pasta water, and simmer, stirring, until slightly reduced, 2-3 minutes. • Remove pan from heat, add fettuccine and baby leaves, and stir until slightly wilted. Season with pepper.
• Divide creamy pulled chicken and mushroom fettuccine between bowls. • Sprinkle fettuccine with grated Parmesan cheese. • Tear over parsley to garnish. Enjoy!