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Chicken & Creamy Red Pesto Sauce

Chicken & Creamy Red Pesto Sauce

with Garlic Mash & Zesty Veggies

Family Friendly
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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.

Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potatoes

1 clove

garlic

½ bottle

longlife cream

(ContainsMilk)

1 bunch

broccolini

1

carrot

½

lemon

1 packet

chicken breast

1 sachet

Nan's special seasoning

½ packet

red pesto

(ContainsMilk, Tree Nuts)

½ sachet

chicken-style stock powder

Not included in your delivery

olive oil

30 g

butter

(ContainsMilk)

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3490 kJ
Fat51.3 g
of which saturates26.4 g
Carbohydrate44.4 g
of which sugars10.4 g
Dietary Fibre0 g
Protein46.1 g
Cholesterol0 mg
Sodium748 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the garlic mash, chicken and zesty veggies between plates. Pour over the creamy red pesto sauce. Serve with any remaining lemon wedges.