Creamy Mustard Chicken & Carrot-Potato Mash
with Tomato Salad
- Celery
- Milk
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Garlic
330 g
Chicken Breast
1 packet
Dijon Mustard
2
Potato
1
Tomato
g
Beef Strips
1 packet
Mixed Salad Leaves
1
Carrot
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and carrot, then cut both into small chunks. • Cook potato and carrot in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to pan. • Add the butter and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato and carrot unpeeled!
Little cooks: Get those muscles working and help mash the potatoes and carrot!
Custom Recipe: If you've swapped to chicken, cut chicken breast into thin strips. In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate.
Custom Recipe: Return chicken to pan as above, tossing to coat in cream.
• Divide carrot-potato mash, salad and tomato salad between plates. • Top mash with creamy mustard beef, spooning over sauce from the pan to serve. Enjoy!
