Chicken & Creamy Italian Sauce
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Chicken & Creamy Italian Sauce

Chicken & Creamy Italian Sauce

with Garlic Mash & Zesty Veggies

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 lemony veggies for a dish that's all-round delish. Little chefs can help with this one, too.

Tags:
Kid Friendly
Naturally Gluten-Free
Not Suitable for Coeliacs
Allergens:
Milk
Almond

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
DifficultyEasy

Ingredients

Serving amount

2

potato

1 clove

garlic

1 packet

light cooking cream

(Contains Milk;)

1 bag

green beans

1

carrot

½

lemon

1 packet

chicken breast

½ packet

red pesto

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

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

30 g

butter

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Nutritional Values

Energy (kJ)2784 kJ
Fat34.1 g
of which saturates17.4 g
Carbohydrate41.4 g
of which sugars13 g
Protein45.2 g
Sodium621 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

Bring a medium saucepan of lightly salted water to the boil. Peel potato (or leave unpeeled for more fibre!), then 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 1/2 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!

2
2

While potato is cooking, trim green beans. Slice carrot into thin sticks. Zest lemon to get a good pinch, then slice into wedges. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

3
3

In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken, tossing 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 is no longer pink inside.

4
4

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 softened, 4-5 minutes. Stir in the lemon zest and a squeeze of lemon juice. Transfer to a bowl. Cover to keep warm.

5
5

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.

6
6

Divide chicken, zesty veggies and garlic mash between plates. Top with creamy Italian sauce. Serve with any remaining lemon wedges.

Little cooks: Add the finishing touch by drizzling the sauce on top. Be careful, it's hot!