Classic Chicken & Creamy Parmesan Sauce
with Mash & Roasted Veggies
- Milk
Ingredients
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1 packet
Cream
(Contains: Milk; )
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1
Leek
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies have cooled slightly, add baby spinach leaves and a drizzle of white wine vinegar to the tray, then gently toss to combine.
• Meanwhile, 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 and return to the pan. • Add the butter and milk to the potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
If you've swapped to chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Combine chicken with the spice blend as above.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
• Reduce the frying pan heat to medium-low, then add cream (see ingredients) and grated Parmesan cheese. Cook, stirring until thickened slightly, 1-2 minutes. Season with pepper.
Little cooks: Under adult supervision, add the finishing touch by sprinkling the cheese into the pan. Be careful, the pan is hot!
Slice the chicken to serve.
