One-pot Creamy Chicken and Mushroom Pasta
If you eat all of this you won't have mush-room for pudding!
Cals 978 · Prot 64 · Carbs 104 · Fat 34
Family Friendly
30 min
If you eat all of this you won't have mush-room for pudding!
Cals 978 · Prot 64 · Carbs 104 · Fat 34
Family Friendly
Ingredients
Pasta & sauce
Chicken breast
300 Grams
Water
500 ML
Chicken stock cube
4*5*9*15*
1 Piece
Chestnut mushrooms
250 Grams
Garlic cloves
2 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Cooking cream
4*
200 ML
Penne
10*11*
250 Grams
Fresh parsley
15 Grams
Grated Parmesan
4*
30 Grams
Black pepper
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4074 / 978 |
| Fats (g) | 33.8 |
| of which saturated (g) | 18 |
| Carbohydrates (g) | 104 |
| of which sugars (g) | 6.4 |
| Fibers (g) | 7.9 |
| Proteins (g) | 63.7 |
| Salt (g) | 3.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Boil the measured water and dissolve the stock cube in it - this is your chicken stock. Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Roughly chop or tear the mushrooms into small pieces. Peel and mince (or grate!) the garlic. Chop the chicken into small, bite-sized pieces.
2 Start pasta
Heat a pan over a high heat with a drizzle of oil. Add the chicken and mushrooms with a pinch of salt and fry for 6-7 min or until browned. Add the garlic and cook for 1 min further.
Tip! Not a fungus fan? Leave out the mushrooms and serve with steamed broccoli.
3 Simmer
Add the cream and chicken stock to the pot and bring to a boil. Add the pasta, stir well and cover with a lid. Reduce the heat to medium and simmer for 12-15 min or until the pasta is 'al dente'.
Tip! Stir occasionally to stop the pasta from sticking to the bottom of the pan.
4 Prep parsley
Meanwhile, finely chop the parsley leaves.
5 Finish pasta
Once cooked, add the grated Parmesan and half of the parsley to the pasta (reserve the rest for garnish). Season generously with salt and pepper.
6 Serve
Divide the pasta among bowls and garnish with the remaining parsley.
Tip! Feeling posh? Jazz it up with a drizzle of truffle oil!
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