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Aussie Plant-Based Crumbed Chicken & Parmesan Mash
Aussie Plant-Based Crumbed Chicken & Parmesan Mash

Aussie Plant-Based Crumbed Chicken & Parmesan Mash

with Veggies & Creamy Pesto Sauce

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

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

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
Sodium1310 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

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, 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.

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.

4

• 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.

5

• 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.

6

• 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!

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