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Italian-Style Chicken & Creamy Pesto Sauce
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Italian-Style Chicken & Creamy Pesto Sauce

Italian-Style Chicken & Creamy Pesto Sauce

with Bacon Veggies & Lemon Crushed Potatoes

Five-star taste without the fuss of standing for hours in the kitchen - we get it, that sounds like the perfect way to do dinner. Here’s the answer to your wish, tender chicken dressed in a superb pesto sauce and veggies with bacon sprinkled on top so everyone will be impressed by tonight’s feast.

Unfortunately, this week's baby cauliflower was in short supply, so we've replaced it with green beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Quick Prep
Tree Nuts

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 Time15 minutes


Serving amount





1 bag

green beans

1 bag

baby broccoli

1 packet

diced bacon

1 sachet

garlic & herb seasoning

1 packet

chicken breast strips

½ packet


(Contains Milk; )

1 packet

basil pesto

(Contains Milk, Tree Nuts; )

Not included in your delivery

olive oil

20 g


(Contains Milk; )


Nutrition Values

Energy (kJ)4062 kJ
Fat64.1 g
of which saturates28.4 g
Carbohydrate42.9 g
of which sugars17.6 g
Protein53.2 g
Sodium1115 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pan
Large Non-Stick Pan



• Boil the kettle. Cut potato into large chunks. Slice lemon into wedges. Trim green beans. Halve any thicker stalks of baby broccoli lengthways. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat, add the butter and a generous squeeze of lemon juice. Stir to combine, then remove from heat. • Return potato to the pan, season with salt and pepper and toss to coat. Lightly crush with a fork. Cover to keep warm.

TIP: Add a splash of water if the potato looks dry!


• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, green beans and baby broccoli, breaking up with a spoon, until golden and tender, 6-7 minutes. • Season to taste and transfer to a bowl. Cover to keep warm and set aside.


• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken breast strips until browned and cooked through, 2-3 minutes each side. • Add garlic & herb seasoning and turn chicken to coat, 1 minute. • Add cream (see ingredients) and basil pesto and simmer, until slightly reduced, 2-3 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.


• Divide Italian-style chicken, lemon crushed potatoes and bacon veggies between plates. • Spoon creamy pesto sauce over chicken to serve. Enjoy!