Chicken & Creamy Red Pesto Sauce
with Garlic Mash & Zesty Veggies
- Milk
- Tree Nuts
What's a quick and easy way to bring a rich, home-style flavour to a dish? Add our popular spice blend - Nan's special seasoning, with paprika, pepper, onion and garlic! Use it to coat chicken breast, then add a rich red pesto sauce and mashed potato for a dish that's all kinds of yum.
Ingredients
2
potatoes
1 clove
garlic
½ bottle
cream
(Contains: Milk; )
1 bunch
broccolini
1
carrot
½
lemon
1 packet
chicken breast
1 sachet
Nan's Special Seasoning
½ packet
red pesto
(Contains: Milk, Tree Nuts; )
½ sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Finely chop the garlic. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain the potato. Return the saucepan to a medium-high heat with a drizzle of olive oil and 1/2 the butter. Add the garlic and cook until fragrant, 1 minute. Remove from the heat, return the potato to the saucepan, then add some longlife cream (2 tbs for 2 people / 1/4 cup for 4 people), the salt and remaining butter. Mash with a potato masher or fork until smooth. Cover to keep warm.
While the potato is cooking, trim and halve the broccolini. Thinly slice the carrot (unpeeled) into batons. Zest the lemon to get a pinch, then slice into wedges. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.
In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add the chicken and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a bowl and cover to keep warm.
TIP: The chicken is cooked through when it's no longer pink inside.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until softened slightly, 2 minutes. Add the broccolini with a dash of water and cook until softened, 4-5 minutes. Add the lemon zest and a squeeze of lemon juice, then toss to coat. Transfer to a plate and cover to keep warm.
Return the frying pan to a medium heat, then add the red pesto (see ingredients), remaining longlife cream (see ingredients), the chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people) and any chicken resting juices. Season with pepper. Cook, stirring, until thickened slightly, 2-3 minutes.
Divide the garlic mash, chicken and zesty veggies between plates. Pour over the creamy red pesto sauce. Serve with any remaining lemon wedges.
