Homestyle Chicken Strips & Cheesy Garlic Sauce

While the potato is cooking, cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic and herb leaves. Cut the chicken breast into 1cm strips. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Season with pepper, then add the chicken strips and toss to coat.

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.

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

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), grated Parmesan cheese, herbs and any chicken resting juices, then season with pepper and stir to combine. Reduce the heat to low and simmer until thickened slightly, 2-3 minutes.