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 & Garlic 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.

Tags:
Quick Prep
Quick
Allergens:
Milk
Almond
Brazil Nut
Cashew
Hazelnut
Pecan
Pistachio
Pine Nut
Walnut
Macadamia

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 Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

2 clove

garlic

1 packet

green beans

1 bunch

baby broccoli

1 packet

diced bacon

1 sachet

Garlic & Herb Seasoning

1 packet

chicken breast strips

½ packet

cream

(Contains Milk; )

1 packet

basil pesto

(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)4001 kJ
Fat63.9 g
of which saturates28.4 g
Carbohydrate43.9 g
of which sugars22.9 g
Protein52.7 g
Sodium1101 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.

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. Cut potato into large chunks. Finely chop garlic. 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 garlic and cook, stirring, until fragrant, 1 minute. 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!

2
2

• 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 bacon with a spoon, until golden and tender, 5-6 minutes. • Season to taste and transfer to a bowl. Cover to keep warm and set aside.

3
3

• 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.

4
4

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