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HelloHero: Aussie Crumbed Chick'n & Parmesan Mash
HelloHero: Aussie Crumbed Chick'n & Parmesan Mash

HelloHero: Aussie Crumbed Chick'n & Parmesan Mash

with Veggies & Creamy Pesto Sauce

Succulent plant-based crumbed chick'n gets a boost of flavour with our popular Aussie spice blend! Serve up a side of cheesy mash, green beans and a creamy pesto sauce for a bright and tasty dinner that brings the flavour to the table.

Tags:
Kid Friendly
Veggie
Allergens:
Gluten
Soy
Wheat
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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Basil Pesto

1

Carrot

1 packet

Green Beans

1 packet

Light Cooking Cream

1 packet

Parmesan Cheese

300 g

Plant-Based Crumbed Chicken

2

Potato

1 sachet

Aussie Spice Blend

Not included in your delivery

1 drizzle

olive oil

30 g

butter

2 tbs

milk

Nutritional Values

Calories920 kcal
Energy (kJ)3850 kJ
Fat56.9 g
of which saturates22.8 g
Carbohydrate67.2 g
of which sugars13.8 g
Dietary Fibre15 g
Protein32.4 g
Sodium1320 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid

Cooking Steps

Make the Parmesan mash
1

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes. • Drain cooked potato, then return to the pan. Add the butter, the milk and Parmesan cheese. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!

2

• Meanwhile, slice carrot into thin sticks. • Trim green beans. 

Cook the veggies
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, tossing, until tender, 4-5 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm.

Cook the plant-based crumbed chicken
4

• Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Add Aussie spice blend and cook, turning to coat until fragrant, 1 minute. • Transfer to a paper towel-lined plate.

5

• Return frying pan to medium heat. • Add light cooking cream (see ingredients) and basil pesto. Stir to combine, then simmer until slightly thickened, 1-2 minutes. • Season to taste, then remove pan from heat.

6

• Divide Aussie crumbed chick'n, Parmesan mash and veggies between plates. • Spoon creamy pesto sauce over chicken and mash to serve. Enjoy! Little cooks: Add the finishing touch by spooning over the creamy pesto sauce!

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