Herby Plant-Based Crumbed Chick'n, Veggie & Pesto Stew
with Spinach & Garlic Ciabatta Dippers
This one-pot wonder is sure to have you smiling from ear to ear. Herb and mushroom seasoned cannellini beans, plant-based crumbed chick'n and veggies do the most by soaking up the creamy, pesto stew to perfection and you can thank us for the garlic dippers, as well. We know you love to sink and dunk’em!
The quantities provided above are averages only.
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.
Ingredients
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
2
Garlic
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 packet
Cannellini Beans
1
Zucchini
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Soffritto Mix
1 sachet
Vegetable Stock Powder
1 sachet
Herb & Mushroom Seasoning
(Contains: Wheat, Gluten, Soy;)
300 g
Plant-Based Crumbed Chicken
(Contains: Wheat, Gluten, Soy;)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
½ tbs
flour
(Contains: Gluten; May be present: Wheat.)
¾ cup
water
Utensils
Cooking Steps
• Cut zucchini into bite-sized chunks. Finely chop garlic. Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. Drain and rinse cannellini beans.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook zucchini, baby broccoli and soffritto mix, stirring occasionally, until softened, 4-5 minutes.
• Add cannellini beans and cook, until softened, 1-2 minutes (Cook in batches if your pan is getting crowded).
• Add Mediterranean seasoning, the plain flour and half the garlic and cook, stirring, until fragrant, 1 minute.
• Stir in light cooking cream, vegetable stock powder(see ingredients) and the water.
• Reduce heat to medium, then cover with a lid and simmer, until thickened, 2-3 minutes. • In a large frying pan, heat enough olive oil to coat base over medium-high heat.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• Meanwhile, cut bake-at-home ciabatta into slices. Toast or grill ciabatta to your liking.
• In a small microwave-safe bowl, microwave the butter and remaining garlic in 10 second bursts, until melted and fragrant.
• Brush garlic butter over ciabatta. Season to taste.
• Slice plant-based crumbed chicken.
• Divide creamy Mediterranean bean stew between bowls.
• Top with plant-based crumbed chicken and basil pesto.
• Serve with garlic ciabatta dippers. Enjoy!
