Quick Bacon, Chicken & Mushroom Boscaiola
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Quick Bacon, Chicken & Mushroom Boscaiola

Quick Bacon, Chicken & Mushroom 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, chicken and bacon stirred through the sauce. Soak it up with a side of classic garlic bread.

Tags:
Kid Friendly
Allergens:
Soy
Gluten(Wheat)
Milk

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

portabello mushrooms

1 clove

garlic

1 packet

portabello mushrooms

1

Wholemeal Panini

(Contains Soy, Gluten(Wheat); )

1 packet

fettuccine

(Contains Gluten(Wheat); May be present Egg, Soy. )

1 packet

diced bacon

1 sachet

Garlic & Herb Seasoning

1 bottle

cream

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

1 bag

baby spinach leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

chicken breast

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)6366 kJ
Fat94.5 g
of which saturates53.3 g
Carbohydrate97 g
of which sugars11.9 g
Protein66.7 g
Sodium1820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Saucepan
Large Frying Pan

Cooking Steps

1
1

• Boil the kettle. Preheat the grill to high. 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 fettuccine, 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 fettuccine to the saucepan.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and chicken, tossing and breaking up bacon 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 fettuccine, the baby spinach leaves and grated Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste.

3
3

• Meanwhile, add garlic and the remaining butter in 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.

4
4

• Divide bacon, chicken and mushroom boscaiola between bowls. • Serve with garlic ciabatta. Enjoy!