Golden Chicken & Sweet Potato Mash
with Asparagus & Creamy Pepper Sauce
Add some wow factor to your weeknight dinner by whipping up this rich and elegant pepper sauce. It works a treat on the seared chicken, buttery sweet potato mash and the almond-adorned veg.
This recipe is under 650kcal per serving.
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 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1
Carrot
330 g
Chicken Breast
2
Sweet Potato
2
Garlic
1
Asparagus
Not included in your delivery
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk;)
60 g
butter
(Contains: Milk;)
1 tsp
cracked black pepper
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel sweet potato and cut into large chunks. • Cook sweet potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain sweet potato, then return to pan. Add a generous pinch of salt, the milk and half the butter. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, thinly slice carrot into half-moons. Trim and halve asparagus. Finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil and the remaining butter. • Cook carrot and asparagus tossing occasionally, until just tender, 4-5 minutes. • Add the garlic and cook until fragrant and wilted, 1-2 minutes. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-6 minutes each side. Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium heat with a drizzle of olive oil. • Cook the cracked black pepper and remaining garlic paste until fragrant, 30 seconds. • Reduce heat to low. Add a dash of water, scraping up any bits stuck to the bottom of the pan. Add light cooking cream and stock concentrate. Cook, stirring, until thickened, 2-3 minutes. • Add any chicken resting juices. Season with pepper to taste. Remove from heat.
• Slice chicken. • Divide golden chicken, sweet potato mash and veggies between plates. • Spoon creamy pepper sauce over chicken and sprinkle flaked almonds over veggies to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the flaked almonds on top!
