Aussie Chicken & Parmesan Mash
with Garlic Veggies & Creamy Pesto Sauce
Succulent chicken breast gets a boost of flavour with our popular Aussie spice blend! Serve up a side of creamy, cheesy mash plus garlicky green beans and carrot for a bright and tasty dinner that brings the flavour to the table.
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
2
potato
1
carrot
1 bag
green beans
1 clove
garlic
1 packet
chicken breast
½ packet
light cooking cream
(Contains Milk;)
1 packet
basil pesto
(Contains Milk;)
1 packet
grated Parmesan cheese
(Contains Milk;)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
30 g
butter
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes. • Drain cooked potato, then return to the pan. Add the butter, milk and grated Parmesan cheese. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, slice carrot into thin sticks. Trim the green beans. Finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). • Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium heat. • Add light cooking cream (see ingredients), basil pesto and any chicken resting juices. Stir to combine, then simmer until slightly thickened, 1-2 minutes. • Season to taste, then remove pan from heat.
• Divide Aussie chicken, Parmesan mash and garlic veggies between plates. • Spoon creamy pesto sauce over chicken and mash to serve. Enjoy!
