HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Creamy Red Pesto Sauce
Chicken & Creamy Red Pesto Sauce

Chicken & Creamy Red Pesto Sauce

with Garlic Mash & Zesty Veggies

Family Friendly
Read more

What's a quick and easy way to bring a rich flavour to a dish? Add our popular spice blend - Nan's special seasoning, with paprika, pepper, onion and garlic! Use it to coat chicken breast, then drizzle with our creamy red pesto sauce and mashed potato for a dish that's all kinds of yum.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkTree Nuts

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 clove


1 packet

light cooking cream


1 bag

green beans

1 unit


½ unit


1 packet

chicken breast

1 sachet

Nan's special seasoning

½ tub

red pesto

(ContainsMilk, Tree NutsMay be present Egg)

½ cube

chicken stock

Not included in your delivery

olive oil

30 g



¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3286 kJ
Fat49.8 g
of which saturates22.5 g
Carbohydrate41.2 g
of which sugars14.7 g
Dietary Fibre0 g
Protein42.2 g
Cholesterol0 mg
Sodium1015 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Finely chop the garlic (or use a garlic press). Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain. Return the saucepan to a medium-high heat with a drizzle of olive oil and add 1/2 the butter. Add the garlic and cook, until fragrant, 1 minute. Remove from the heat and return the potato to the saucepan. Add some of the light cooking cream (1 1/2 tbs for 2 people / 1/4 cup for 4 people), the salt, and the remaining butter. Mash with a potato masher or fork until smooth.


While the potato is cooking, trim the green beans. Thinly slice the carrot (unpeeled) into thin batons. Zest the lemon to get a good pinch and slice into wedges. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.


IIn a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add the chicken and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken in batches until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a bowl. Cover and set aside.

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


Wipe out and return the frying pan to a mediumhigh heat with a drizzle of olive oil. Add the carrot and cook until slightly softened, 2 minutes. Add the green beans and a dash of water and cook until softened, 4-5 minutes. Add the lemon zest and a squeeze of lemon, then stir to coat. Transfer to a plate.


Return the frying pan to a medium heat and add the red pesto (see ingredients list), the remaining cooking cream, crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people), chicken resting juices and a pinch of pepper. Cook, stirring, until slightly thickened, 3-4 minutes.


Divide the veggies, garlic mash and chicken between plates. Top with the creamy red pesto sauce. Serve with any remaining lemon wedges.