Chicken, Mushroom & Leek Fettuccine
with Chilli & Garlic Pangrattato
It's that time of the week again, pasta night and we’re here to twist things around. Herbs and mushrooms are a must in any pasta dish, add leek and chicken, then garnish with a pangrattato for something a bit different and definitely delicious.
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
3 clove
garlic
1 packet
button mushrooms
1
leek
½ bag
parsley
½
pear
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
1 sachet
Garlic & Herb Seasoning
½ packet
Plant-Based Cream
(Contains Soy; )
1 sachet
vegetable stock powder
1 bag
Mixed Salad Leaves
pinch
chilli flakes
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
plant-based butter
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Finely chop garlic. Thinly slice button mushrooms and leek. Finely chop parsley (see ingredients). Thinly slice pear (see ingredients). • 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 generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and half the garlic, stirring, until golden brown, 3 minutes. Transfer to a medium bowl and season to taste. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The chicken is cooked when it is no longer pink inside.
• Half-fill a large saucepan with boiling water and a pinch of salt. Cook fettuccine in the boiling water, over medium-high heat, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain, then return fettuccine to the pan and add a drizzle of olive oil to prevent sticking.
• Meanwhile, return the frying pan to medium-high heat with the plant-based butter and a drizzle of olive oil. • Cook mushrooms and leek, stirring, until tender, 4-6 minutes. • Add parsley, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute.
• Reduce the heat to medium, then add plant-based cream (see ingredients), vegetable stock powder and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Simmer until thickened, 1-2 minutes. • Remove from heat, then stir through the cooked fettuccine. Season to taste.
TIP: Add a splash more reserved pasta water if the sauce looks too thick.
• Slice chicken. • Combine mixed salad leaves, pear, and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste. • Divide creamy mushroom, parsley and leek fettuccine between bowls. • Top with chicken, garlic pangrattato and a pinch of chilli flakes (if using) to serve. Enjoy!