Chicken & Creamy Red Pesto Sauce
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Chicken & Creamy Red Pesto Sauce

Chicken & Creamy Red Pesto Sauce

with Garlicky Mash & 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 veggies for a dish that's all-round delish. Little cooks can help with this one, too.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Kid Friendly
Under 650kcal
Under 40g carbs
Over 30g protein
Climate Superstar
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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 clove

garlic

1 packet

light cooking cream

(Contains Milk;)

1 bag

green beans

1

carrot

1 sachet

Nan's special seasoning

1 packet

chicken breast

½ packet

red pesto

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

Not included in your delivery

olive oil

30 g

butter

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Nutritional Values

Energy (kJ)2645 kJ
Fat36.4 g
of which saturates18.1 g
Carbohydrate32.9 g
of which sugars12.4 g
Dietary Fibre7.6 g
Protein42.5 g
Sodium616 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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 the 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

• 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.

3
3

• 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.

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 tender, 4-5 minutes. • 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. • Remove pan from the heat.

6
6

• 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 drizzling the sauce on top.