Something magical happens when you combine this decadent creamy sauce with chunks of chicken and veggies, then pile it on herby mash potato. It all comes together so beautifully you'll be wanting to lick the plate clean!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
garlic & herb seasoning
• Boil the kettle. Pour boiling water into a large saucepan over high heat with a pinch of salt. • Peel potato and cut into large chunks. Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add the butter and the milk, then season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, thinly slice carrot into half-moons. Trim green beans and slice into thirds. • Thinly slice leek and herbs. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add chicken, carrot and green beans, tossing occasionally, until browned, 5-6 minutes. • Add leek and cook until tender, 2-3 minutes. • Reduce heat to low, then add longlife cream (see ingredients), garlic & herb seasoning and cook until slightly thickened, 2-3 minutes. Season to taste.
• Add chives to the mash and stir to combine. • Divide chive mash between bowls. • Top with creamy chicken and veggies to serve.