Aussie Plant-Based Crumbed Chicken & Parmesan Mash

Name: Aussie Plant-Based Crumbed Chicken & Parmesan Mash with Veggies & Creamy Pesto Sauce
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 300 g Plant-Based Crumbed Chicken; 2 Potato; 1 packet Green Beans; 1 Carrot; 1 packet Parmesan Cheese; 1 packet Basil Pesto; 1 packet Light Cooking Cream; 1 sachet Aussie Spice Blend

with Veggies & Creamy Pesto Sauce

Get up to $200 off!

Allergens:

Gluten

•Soy

•Wheat

•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

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

Potato

1 packet

Green Beans

Carrot

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Aussie Spice Blend

Nutritional Values

Calories767 kcal

Energy (kJ)3210 kJ

Fat39.6 g

of which saturates13.3 g

Carbohydrate66.3 g

of which sugars12.9 g

Dietary Fibre15 g

Protein31.7 g

Cholesterol0 mg

Sodium1310 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 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.

• 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 plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Sprinkle with Aussie spice blend and turning to coat.
• Transfer to a paper towel-lined plate.

• 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 plant-based chicken, Parmesan mash and veggies between plates.
• Spoon creamy pesto sauce over chick'n and mash to serve. Enjoy!

Little cooks: Add the finishing touch by spooning over the creamy pesto sauce!