Aussie Double Chicken & Parmesan Mash

Name: Aussie Double Chicken & Parmesan Mash with Garlic Veggies & Creamy Pesto Sauce
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Aussie Spice Blend; 1 packet Light Cooking Cream; 1 packet Green Beans; 1 packet Parmesan Cheese; 1 packet Basil Pesto; 660 g Chicken Breast; 2 Potato; 1 Carrot

with Garlic Veggies & Creamy Pesto Sauce

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Allergens:

Milk

•Cashew

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 sachet

Aussie Spice Blend

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Green Beans

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

660 g

Chicken Breast

Potato

Carrot

Nutritional Values

Calories809 kcal

Energy (kJ)3380 kJ

Fat35.7 g

of which saturates13.7 g

Carbohydrate33.5 g

of which sugars11.6 g

Dietary Fibre8.9 g

Protein86.5 g

Sodium800 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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, milk and shaved 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!

• Meanwhile, slice carrot into thin sticks. Trim green beans. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, turning to coat.

• 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.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.

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

• Divide Aussie chicken, 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!