Creamy Chicken & Veggies
with Parsley Mash
- Milk
Ingredients
1
Carrot
330 g
Chicken Tenderloins
1 sachet
Garlic & Herb Seasoning
1 packet
Green Beans
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parsley
1
Potato
1
Zucchini
Cooking Steps
• Boil the kettle. Pour boiling water into a large saucepan over high heat with a pinch of salt. • Peel potato and cut into large chunks. Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add the butter and the milk, then season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, thinly slice carrot and zucchini into half-moons. Trim green beans and slice into thirds. • Roughly chop parsley. • Cut chicken tenderloins into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add diced chicken, carrot and zucchini, tossing occasionally, until browned, 5-6 minutes. • Reduce heat to low, then add light cooking cream, garlic & herb seasoning and cook until slightly thickened, 2-3 minutes. Season to taste.
• Add parsley to the mash and stir to combine. • Divide parsley mash between bowls. • Top with creamy chicken and veggies to serve.
