One-Pot Creamy Mushroom, Chicken & Leek Pasta
with Parmesan Cheese
If you have your favourite pair of slippers handy, we suggest putting them on because a bowl of creamy pasta is how we’re winding down for the day. Hum in bliss when you taste the mushrooms and leek in the sauce and with only one pot it’s a dinner with no fuss and a whole lot of comfort.
We’ve replaced the penne in this recipe with fusilli 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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
leek
1 packet
button mushrooms
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Garlic & Herb Seasoning
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Diced Chicken
Not included in your delivery
olive oil
1.75 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Slice button mushrooms and leek.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook mushrooms and leek, stirring occasionally, until just softened, 8-10 minutes. • Add garlic paste and garlic & herb seasoning and cook until fragrant, 1 minute.
• Add cream (see ingredients), boiling water (1 3/4 cups for 2 people / 3 1/2 cups for 4 people), chicken-style stock powder and fusilli. Stir to combine and bring to the boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 15-20 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• Remove fusilli from heat, then stir through grated Parmesan cheese and cooked chicken. Season with pepper. • Divide mushroom, chicken and leek fusilli between bowls. Enjoy!