Rustic Italian Chicken & Cauli-Potato Pie

Name: Rustic Italian Chicken & Cauli-Potato Pie with Mushroom, Spinach & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 portion Cauliflower; 2 Potato; 1 tbs milk; 40 g butter; 1 packet Thyme; 1 packet Sliced Mushrooms; 1 packet Chicken Tenderloins; 1 packet Tomato Paste; 1 sachet Garlic & Herb Seasoning; 1 sachet Chicken-Style Stock Powder; ½ cup water; 1 tsp brown sugar; 1 packet Baby Spinach Leaves; 1 packet Parmesan Cheese

with Mushroom, Spinach & Parmesan

Get up to $230 off

This one is in a comfy and homey league of its own. We've take the best part of this dish (the saucy chicken goodness), switched out the standard topping for a cauli-potato mash and whipped it all up just like a shepherd's pie.

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

Tags:

Kid Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

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 Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 portion

Cauliflower

Potato

1 packet

Thyme

1 packet

Sliced Mushrooms

1 packet

Chicken Tenderloins

1 packet

Tomato Paste

1 sachet

Garlic & Herb Seasoning

1 sachet

Chicken-Style Stock Powder

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tbs

milk

(Contains: Milk;)

40 g

butter

(Contains: Milk;)

½ cup

water

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2426 kJ

Calories580 kcal

Fat23.8 g

of which saturates14.7 g

Carbohydrate37.4 g

of which sugars12.7 g

Dietary Fibre9.8 g

Protein52 g

Sodium1217 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Medium Saucepan

•Lid

•Baking Dish

Cooking Steps

• Bring a medium saucepan of salted water to the boil. Cut cauliflower into small florets. Peel potato and cut into large chunks. • Cook cauliflower and potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to the pan. Add the milk, half the butter and a generous pinch of salt. Mash until smooth and 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 and cauliflower!

• While the veggies are cooking, pick thyme leaves.

• Preheat grill to high. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook sliced mushrooms and chicken tenderloins until browned and cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it is no longer pink inside.

• Reduce heat to medium, then add tomato paste, thyme and garlic & herb seasoning and cook until fragrant, 1 minute. • Add chicken-style stock powder, the water, brown sugar and remaining butter and cook, until slightly thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves until wilted.

• Transfer the filling to a baking dish and spread evenly with the cauli-potato mash. • Sprinkle with Parmesan cheese. Season with pepper. • Grill pie until the top is lightly golden, 5-10 minutes.

Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!