Aussie Chicken & Parmesan Mash

Name: Aussie Chicken & Parmesan Mash with Garlic Veggies & Creamy Pesto Sauce
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 packet basil pesto; 30 g butter; 1 carrot; 1 packet chicken breast; 1 clove garlic; ½ packet light thickened cream; 2 tbs milk; olive oil; 2 potato; ¼ tsp salt; 1 zucchini; 1 packet grated Parmesan cheese; 1 sachet Aussie spice blend

with Garlic Veggies & Creamy Pesto Sauce

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Succulent chicken breast gets a boost of flavour with our popular Aussie spice blend! Serve up a side of creamy, cheesy mash plus garlicky veggies for a bright and tasty dinner that brings fun and flavour to the table.

The recent harsh weather conditions have impacted the zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.

Tags:

Not Suitable for Coeliacs

•Kid Friendly

•Naturally Gluten-Free

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basil pesto

carrot

1 packet

chicken breast

1 clove

garlic

½ packet

light thickened cream

potato

zucchini

1 packet

grated Parmesan cheese

1 sachet

Aussie spice blend

Not included in your delivery

30 g

butter

2 tbs

milk

olive oil

¼ tsp

salt

Nutritional Values

per serving

Energy (kJ)2784 kJ

Fat33.2 g

of which saturates17.9 g

Carbohydrate39.2 g

of which sugars13.2 g

Protein50.2 g

Sodium1013 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk, the salt and grated Parmesan cheese. Mash until smooth. Cover to keep warm.

While the potato is boiling, slice the carrot into thin sticks. Thinly slice the zucchini into halfmoons. Finely chop the garlic. Place your hand flat on top of each chicken breast and slice horizontally through to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken and toss to coat.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the carrot and zucchini until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper and toss to combine. Transfer to a plate and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken steaks, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate.

TIP: The chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium heat. Add the light thickened cream (see ingredients), basil pesto and any chicken resting juices. Stir to combine and simmer until slightly thickened, 1-2 minutes. Season to taste.