Classic Chicken & Creamy Parmesan Sauce
with Mash & Roast Veggie Toss
- Milk
It’s easy to whip up a chicken dish on a weeknight when you have our quick-cooking chicken strips handy. Before throwing them in the pan, toss them with our Aussie spice blend for a rich depth of flavour that complements the silky, Parmesan-rich sauce.
Ingredients
1 packet
Baby Spinach Leaves
330 g
Chicken Breast
1
Beetroot
1
Carrot
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
2
Potato
1 sachet
Aussie Spice Blend
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies have cooled slightly, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Gently toss to combine. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel potato, then cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to the pan, then add the butter, the milk and a pinch of salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes! Be careful, the pan is hot!
• Slice chicken breast into thin strips. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken strips and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Reduce the frying pan heat to medium- low, then add light cooking cream, grated Parmesan cheese and any chicken resting juices. • Return chicken to the pan, then cook, stirring the sauce and tossing the chicken to coat, until Parmesan has melted, 1 minute. Season with pepper. TIP: Scrape up any bits from the bottom of the pan for added flavour!
• Divide mash and roast veggie toss between plates. • Spoon over chicken and creamy Parmesan sauce to serve. Enjoy! Little cooks: Under adult supervision, add the finishing touch by spooning over the chicken and sauce. Be careful, they're hot!
