Chicken & Creamy Red Pesto Sauce

Name: Chicken & Creamy Red Pesto Sauce with Garlicky Mash & Veggies
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Potato; 1 packet Light Cooking Cream; 1 packet Green Beans; 1 Garlic; 330 g Chicken Breast; 1 packet Red Pesto; 1 Carrot; 1 sachet Nan's Special Seasoning

with Garlicky Mash & Veggies

Up to 180$ + Free Treats / Extras for Life

Allergens:

Milk

•Almond

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

Potato

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Green Beans

Garlic

330 g

Chicken Breast

1 packet

Red Pesto

(Contains: Milk, Almond; May be present: Cashew, Eggs, Macadamia, Walnut.)

Carrot

1 sachet

Nan's Special Seasoning

Nutritional Values

Calories561 kcal

Energy (kJ)2350 kJ

Fat27 g

of which saturates9.6 g

Carbohydrate33.2 g

of which sugars12.7 g

Dietary Fibre8 g

Protein45.2 g

Sodium454 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with the boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Finely chop garlic. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain, then transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil and half the butter. Cook garlic, stirring, until fragrant, 1 minute. Remove from heat. • Return potato to pan, then add remaining butter and some light cooking cream (2 tbs for 2 people / 1/4 cup for 4 people). Mash until smooth. Cover to keep warm.

Little cooks: Get those muscles working and help mash the potato!

• Meanwhile, trim green beans. • Slice carrots into thin sticks. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• In a medium bowl, combine Nan's special seasoning 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 chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.

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

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until slightly softened, 2 minutes. • Add green beans and a dash of water and cook until tender, 4-5 minutes. • Transfer to a bowl. Cover to keep warm.

• Return frying pan to medium heat. Cook red pesto (see ingredients), remaining cooking cream and any chicken resting juices, stirring, until slightly thickened, 3-4 minutes. • Season with salt and pepper. • Remove pan from heat.

• Divide chicken, zesty veggies and garlicky mash between plates. • Top with creamy red pesto sauce to serve. Enjoy!

Little cooks: Under adult supervision, add the finishing touch by drizzling the sauce on top