Creamy Mushroom chicken pasta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Get Prepped Bring a large saucepan of water to the boil with 1/2 tsp salt. Halve, peel and thinly slice the red onion. Thinly slice the portobello mushrooms. Peel and grate the garlic (or use a garlic press).

Step 2

Cook the Pasta When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Step 3

Fry the Mushrooms While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat. Once hot, fry the portobello and sliced mushrooms until browned, stirring occasionally, 5-6 mins. Season with salt and pepper. Lower the heat to medium and add the onion. Cook, stirring frequently, until softened, 6-8 mins. Add the garlic and cook until fragrant, 1 min. Stir in the balsamic vinegar and cook until evaporated, 1 min. Before you start Our fruit and veg need a little wash before you use them! Wash your hands before and after prep. Cooking tools Saucepan, garlic press, colander and frying pan. Ingredients Ingredients 2P 3P 4P Red Onion** 1 1 2 Portobello Mushrooms** 2 3 3 Garlic Clove** 2 3 4 Penne Pasta 13) 180g 270g 360g Sliced Mushrooms** 120g 180g 240g Balsamic Vinegar 14) 12ml 12ml 24ml Creme Fraiche** 7) 150g 225g 300g Vegetable Stock Paste 10) 10g 15g 20g Grated Hard Italian Style Cheese** 7) 8) 40g 60g 80g Diced Chicken Breast** 1 pack 1 pack 1 pack Pantry 2P 3P 4P Water for the Sauce* 100ml 150ml 200ml *Not Included **Store in the Fridge Nutrition Custom Recipe Typical Values Per serving Per 100g Per serving Per 100g for uncooked ingredient 456g 100g 586g 100g Energy (kJ/kcal) 2874 /687 630 /151 3521 /842 601 /144 Fat (g) 31.3 6.9 33.6 5.7 Sat. Fat (g) 19.0 4.2 19.6 3.4 Carbohydrate (g) 78.4 17.2 78.6 13.4 Sugars (g) 12.0 2.6 12.1 2.1 Protein (g) 23.2 5.1 54.6 9.3 Salt (g) 1.55 0.34 1.75 0.30 Nutrition for uncooked ingredients based on 2 person recipe. Reference Intake of an average adult (8400kJ/2000kcal). Allergens 7 ) Milk 8) Egg 10) Celery 13) Cereals containing gluten 14) Sulphites Always remember to check your ingredient packaging for the most up to date information on allergens and traces of allergens. Boxes are packed in facilities that handle peanut, nut, sesame, fish, crustaceans, milk, egg, mustard, celery, soya, cereals containing gluten and sulphites. Use separate equipment to handle raw and cooked meat (or wash between uses). Missing or replaced ingredients, as well as any recipe step changes, will be communicated where possible via email. Be careful when adding water to hot pans while cooking. 1 2 3 4 5 6 CUSTOM RECIPE If you've chosen to add chicken, add it to the pan before the mushrooms and season. Cook until browned all over, 5-6 mins. Remove from the pan and set aside, then fry the mushrooms. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Step 4

Bring on the Creamy Sauce When the veg is cooked, stir in the creme fraiche, veg stock paste and the water for the sauce (see pantry for amount). Bring to the boil and simmer, stirring occasionally, until reduced, 4-5 mins.

Step 5

Return the chicken to the pan after adding the sauce ingredients, then bring to the boil. Continue as instructed, the chicken will cook through while simmering. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Step 6

Mix It Up Once the sauce is reduced, stir through the cooked penne and hard Italian style cheese until piping hot and melted, 1-2 mins. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.