One-Pan Pesto Bacon, Chicken & Couscous

Name: One-Pan Pesto Bacon, Chicken & Couscous with Veggies & Creamy Pesto Dressing
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 1 Carrot; 330 g Chicken Breast; 1 packet Couscous; 1 packet Creamy Pesto Dressing; 90 g Diced Bacon; 2 Garlic; 1 sachet Lemon Pepper Seasoning; 1 packet Parsley; 1 packet Red Pesto; 1 sachet Vegetable Stock Pot

with Veggies & Creamy Pesto Dressing

Get up to $200 off!

This robustly-flavoured recipe comes together in just one pan, and with two kinds of pesto: our sundried tomato-based red pesto, which the lemony chicken and couscous soak up like a treat, and our creamy bacon, basil pesto dressing for the finishing touch.

Allergens:

Gluten

•Wheat

•Eggs

•Milk

•Walnut

•Almond

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

1 packet

Baby Spinach Leaves

Carrot

330 g

Chicken Breast

1 packet

Couscous

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

1 packet

Creamy Pesto Dressing

(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)

90 g

Diced Bacon

(May be present: Soy, Milk.)

Garlic

1 sachet

Lemon Pepper Seasoning

1 packet

Parsley

1 packet

Red Pesto

(Contains: Milk, Almond; May be present: Cashew, Macadamia, Eggs, Walnut.)

1 sachet

Vegetable Stock Pot

Nutritional Values

Calories737 kcal

Energy (kJ)3080 kJ

Fat37.6 g

of which saturates6 g

Carbohydrate44.3 g

of which sugars8.7 g

Dietary Fibre6.1 g

Protein52 g

Sodium1330 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Thinly slice carrot into half-moons. Finely chop garlic. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced bacon, chicken and lemon pepper seasoning, stirring occasionally, until browned, 3-4 minutes (it will finish cooking in step 3!). Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon with carrot, breaking up with a spoon, until golden, 4-6 minutes. Add garlic and cook until fragrant, 1 minute. TIP: The seasoning will char in the pan, this adds to the flavour!

• Return chicken to pan, then add red pesto, stirring to coat. Add the water, couscous and vegetable stock. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• Roughly chop parsley leaves. • Divide pesto bacon, chicken and couscous between bowls. Sprinkle with diced bacon • Drizzle with creamy pesto dressing. Garnish with parsley to serve. Enjoy!