Creamy Red Pesto Chicken & Garlicky Mash
with Carrot & Green Beans
Add a depth of flavour to your dinner by reaching for Nan's special seasoning! With a medley of paprika, pepper, onion and garlic, it's the perfect coating for juicy chicken breast. Add a rich red pesto sauce, creamy mash and veggies for a dish that's all-round delish. Little cooks can help with this one, too.
330 g
Chicken Breast
1 packet
Light Cooking Cream
()
1 packet
Green Beans
1
Garlic
2
Potato
1 packet
Red Pesto
( )
1
Carrot
1 sachet
Nan's Special Seasoning
1 drizzle
olive oil
15 g
butter
()
• 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 fork, 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 the pan, then add remaining
butter and some light cooking cream (1 tbsp per
person). Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash
the potato!
• Meanwhile, trim green beans.
• Slice carrot 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 browned
and 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 to taste with salt and pepper.
• Remove pan from the heat.
• Divide chicken, 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 spooning the sauce on top.
