Chicken & Creamy Italian Sauce
with Garlic Mash & Zesty Veggies- Milk
- Almond
- Eggs
- Traces of Cashew
- Walnut
- Macadamia
- May contain traces of allergens
What's a quick and easy way to bring a rich, traditional 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 add a rich red pesto sauce and mashed potato for a dish that's all kinds of yum.
Ingredients
2 unit
potatoes
1 clove
garlic
1 packet
light cooking cream
(Contains: Milk;)
1 bag
green beans
1 unit
carrot
½ unit
lemon
1 packet
chicken breast
1 sachet
Nan's special seasoning
½ tub
red pesto
(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)
½ cube
chicken stock
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
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 saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain the potato. 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 1/4 cup of the light cooking cream (the remaining is used in step 5!), the salt, and the remaining butter. Mash with a potato masher or fork until smooth. Cover to keep warm.
While the potato is cooking, trim the green beans. Thinly slice the carrots (unpeeled) into thin batons. Zest the lemon (see ingredients list) 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.
In 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 Italian sauce. Serve any remaining lemon wedges.
