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Home-Style Chicken & Cheesy Garlic Sauce

Home-Style Chicken & Cheesy Garlic Sauce

with Creamy Mash & Veggies

Family Friendly
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Pair chicken breast strips with our Aussie spice blend and you’ve got a match made in heaven. With a creamy cheese and garlicky sauce wanting to join in on the fun, we just couldn’t say no. More is more in our books, and you’ll love us for it!

Allergens:Milk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 head

broccoli

1 unit

carrot

1 clove

garlic

1 bunch

parsley

1 sachet

Aussie spice blend

1 packet

chicken breast strips

½ bottle

cream

(ContainsMilk)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter (for the mash)

(ContainsMilk)

2.5 tbs

milk

(ContainsMilk)

¼ tsp

salt

20 g

butter (for the sauce)

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3980 kJ
Fat61.3 g
of which saturates36.5 g
Carbohydrate40.1 g
of which sugars10 g
Dietary Fibre0 g
Protein54.6 g
Cholesterol0 mg
Sodium1100 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. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk and the salt, then mash with a potato masher or fork until smooth. Cover to keep warm.

2

While the potato is cooking, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. In a medium bowl, combine the Aussie spice blend, a drizzle of olive oil and season with pepper. Add the chicken breast strips and toss to coat.

3

Heat a large frying pan over a high heat. Add the broccoli, carrot and a generous splash of water and cover with a lid or foil. Cook until softened, 5-6 minutes. Remove the lid, then add 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook, turning, until browned and cooked through, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken. TIP: Chicken is cooked through when it's no longer pink inside.

5

Wipe out the frying pan and return to a medium heat. Add the butter (for the sauce) and the remaining garlic and cook until fragrant, 30 seconds. Add the longlife cream (see ingredients list), grated Parmesan cheese, parsley and any chicken resting juices. Season with pepper and stir to combine. Reduce the heat to low and simmer until thickened slightly, 2-3 minutes.

6

Divide the mashed potato, veggies and homestyle chicken strips between plates. Pour the cheesy garlic sauce over the chicken.