Quick Golden Chicken & Mushroom Sauce

Name: Quick Golden Chicken & Mushroom Sauce with Sweet Potato Mash & Sautéed Veggies
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 sweet potato; 40 g butter; 1 carrot; 1 packet green beans; 1 packet chicken thigh; 1 packet baby spinach leaves; 1 packet garlic paste; 1 packet Mushroom Sauce

with Sweet Potato Mash & Sautéed Veggies

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Add some wow factor to your weeknight dinner by whipping up this rich and elegant mushroom sauce. It works a treat on the seared chicken, buttery sweet potato mash and garlicky sautéed veg.

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

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Gluten

•Wheat

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.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

carrot

1 packet

green beans

1 packet

chicken thigh

1 packet

baby spinach leaves

1 packet

garlic paste

1 packet

Mushroom Sauce

(Contains: Gluten, Milk, Wheat; May be present: Soy.)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)1955 kJ

Calories467 kcal

Fat18.9 g

of which saturates8.7 g

Carbohydrate37.8 g

of which sugars17.9 g

Dietary Fibre8.7 g

Protein36.7 g

Sodium455 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel sweet potato and cut into large chunks. Cook sweet potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter to sweet potato and season with salt. Mash until smooth. Cover to keep warm. • Meanwhile, thinly slice carrot into half-moons. Trim green beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans with a splash of water, tossing, until just tender, 4-5 minutes. Add baby spinach leaves and half the garlic paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest. • Meanwhile, in a small heatproof bowl, microwave mushroom sauce in 30 second bursts, until warmed through. Stir in any chicken resting juices and season to taste.