with Balsamic Rocket Salad
Perfect for a midweek meal, this 15 Minute Creamy Truffle Chicken and Mushroom Spaghetti can be on your table in a flash! Inspired by creamy alfredo dishes, we've added truffle to add an earthy depth of flavour.
Allergens
Utensils
Tags
Diced British Chicken Breast
240 grams
Sliced Mushrooms
180 grams
Spaghetti
180 grams
Creme Fraiche
150 grams
Vegetable Stock Paste
10 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
40 grams
Truffle Zest
1 sachet(s)
Wild Rocket
20 grams
Balsamic Glaze
12 grams
Water for the Sauce
75 milliliter(s)
Butter
20 grams
- Boil a full kettle.
- While it boils, heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the chicken and mushrooms, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Season with salt and pepper.
- Meanwhile, pour the boiled water into a saucepan with ½ tsp salt.
- Boil the spaghetti, 8 mins.
- In the meantime, stir the creme fraiche, veg stock paste and water (see pantry) into the mushrooms.
- Bring to the boil, then lower the heat. Simmer, 1-2 mins.
- Next, add the spinach to the sauce in handfuls, making sure it’s piping hot, 1-2 mins.
- Once the pasta is cooked, drain.
- Stir the cooked pasta, butter (see pantry) and half the cheese into the sauce.
- Taste and season with salt and pepper. Add a splash of water if it's too thick.
- Share the pasta between your bowls.
- Sprinkle with the remaining cheese and the truffle zest.
- Top with the rocket and drizzle with the balsamic glaze to finish.
3759
kJ
Energy (kJ)
898
kcal
Energy (kcal)
41.6
g
Fat
24.5
g
of which saturates
76.8
g
Carbohydrate
10.5
g
of which sugars
3.7
g
Dietary Fibre
52.4
g
Protein
1.89
g
Salt
