Chicken & Creamy Garlic Sauce

Name: Chicken & Creamy Garlic Sauce with Wedges & Sautéed Veggies
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 zucchini; 1 carrot; 3 clove garlic; 1 packet chicken breast; 1 packet light cooking cream

with Wedges & Sautéed Veggies

Get up to $200 off!

Once you try our recipe for creamy garlic sauce, you'll want to pour it on everything - starting with perfectly seared chicken breast, which we've teamed with the best kind of veggies for a meal that will have everyone wiping their plates clean.

This recipe is under 650kcal per serving.

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

Tags:

Kid Friendly

•Not Suitable for Coeliacs

•Calorie Smart

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

zucchini

carrot

3 clove

garlic

1 packet

chicken breast

1 packet

light cooking cream

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)2057 kJ

Fat18.8 g

of which saturates9.6 g

Carbohydrate35.3 g

of which sugars11 g

Protein40.9 g

Sodium164 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

While the wedges are baking, thinly slice the zucchini into half-moons. Thinly slice the carrot into half-moons. Finely chop the garlic.

Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season on both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm.

TIP: If your pan is getting crowded, cook the chicken in batches for the best results!

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

Return the frying pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the zucchini and carrot, tossing, until just tender, 4 minutes. Season, then add 1/3 of the garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and cover to keep warm.

Return the frying pan to a low-medium heat. Cook the remaining garlic until fragrant, 1 minute. Add the light cooking cream (and any chicken resting juices!) and cook, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. Season to taste.

TIP: Adding any chicken resting juices to the sauce provides extra flavour!