Chicken & Creamy Pesto Sauce

Name: Chicken & Creamy Pesto Sauce with Garlicky Veggies & Mash
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: Olive Oil; 2 potato; 40 g butter; 2.5 tbs milk; ¼ tsp salt; 1 carrot; 1 head broccoli; 1 clove garlic; 1 packet chicken breast; 1 sachet Nan's Special Seasoning; ½ bottle cream; 1 packet basil pesto

with Garlicky Veggies & Mash

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What's a quick and easy way to bring a rich, traditional flavour to a dish? Add our much-loved Nan's special seasoning! Use it to coat chicken breast, then add a creamy basil pesto sauce and mashed potato for a dish that's all kinds of yum.

Tags:

Kid Friendly

Allergens:

Milk

•Almond

•Cashew

•Pine Nut

•Walnut

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

1 head

broccoli

1 clove

garlic

1 packet

chicken breast

1 sachet

Nan's Special Seasoning

½ bottle

cream

(Contains: Milk; )

1 packet

basil pesto

(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )

Not included in your delivery

Olive Oil

40 g

butter

(Contains: Milk; )

2.5 tbs

milk

(Contains: Milk; )

¼ tsp

salt

Nutrition Values

/ per serving

Energy (kJ)3832 kJ

Fat57.8 g

of which saturates28.6 g

Carbohydrate42.4 g

of which sugars10.5 g

Protein53.5 g

Sodium1039 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the butter, milk and the salt and mash with a potato masher or fork until smooth. Cover to keep warm.

While the potato is cooking, thinly slice the carrot into batons. Cut the broccoli into small florets, then roughly chop the stalk. Finely chop the 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 Nan's special seasoning and a drizzle of olive oil. Add the chicken and turn to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and broccoli with a splash of water until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper and toss to combine. Transfer to a plate and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the 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.

Wash and dry the frying pan, then return to a medium-high heat. Add the longlife cream (see ingredients), basil pesto and any chicken resting juices. Stir to combine and simmer until slightly thickened, 2-3 minutes. Season to taste.