Creamy Spiced Double Chicken Strips & Potato Mash

• Meanwhile, trim ends of asparagus and cut into 1cm pieces. Halve any thicker stalks of baby broccoli lengthways. • Cut chicken breast into 2cm strips. • In a large bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken strips and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook asparagus and baby broccoli, tossing, until tender, 5-6 minutes. • Add half the garlic paste and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to the veggies to help speed up the cooking process. TIP: Cover the pan with a lid if the garlic paste starts to spatter!

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded).

• Reduce heat to medium-low, then add remaining garlic paste. Cook until fragrant, 1 minute. • Add cream (see ingredients) and chicken-style stock powder (see ingredients) and simmer until slightly thickened, turning chicken to coat, 1-2 minutes.