Italian-Style Chicken & Creamy Pesto Sauce
with Bacon Greens & 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Breast Strips
1 packet
Green beans
100 g
Diced Bacon
1 packet
Cream
(Contains: Milk; )
2
Garlic
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Chopped Potato
(Contains: Sulphites; )
1
Asparagus
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Boil the kettle. Finely chop garlic. Trim green beans and ends of asparagus • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped 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!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, green beans and asparagus, 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.
• 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, garlic crushed potatoes and bacon veggies between plates. • Spoon creamy pesto sauce over chicken to serve. Enjoy!
