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Nan's Chicken & Creamy Pesto Sauce

Nan's Chicken & Creamy Pesto Sauce

with Garlic Veggies & Potato Mash

Family Friendly
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What's a quick and easy way to bring a rich, traditional flavour to a dish? Add our much-loved Nan's special seasoning! Use it to coat chicken breast, then add a creamy basil pesto sauce and mashed potato for a dish that's all kinds of yum.

Allergens:MilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 unit

potato

1 unit

carrot

1 head

broccoli

1 clove

garlic

1 packet

chicken breast

1 sachet

Nan's special seasoning

½ bottle

pure cream

(ContainsMilk)

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 tbs

milk

(ContainsMilk)

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4210 kJ
Fat70.5 g
of which saturates33.6 g
Carbohydrate37.5 g
of which sugars10.4 g
Protein50.9 g
Sodium888 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain the potato and return to the saucepan. Add the butter, milk and the salt and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

2

While the potato is cooking, thinly slice the carrot (unpeeled) into batons. Cut the broccoli into small florets, then roughly chop the stalk. Finely chop the garlic (or use a garlic press). Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add the chicken and toss to coat.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, broccoli and a splash of water and cook until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Add a pinch of salt and pepper and toss to combine. Transfer to a plate and cover to keep warm.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm. Repeat with the remaining chicken.

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

5

Wash the frying pan and return to a medium-high heat. Add the pure cream (see ingredients list), basil pesto and any chicken resting juices. Stir to combine and simmer until slightly thickened, 5-6 minutes. Season to taste with salt and pepper.

6

Divide the mash, Nan's chicken and garlic veggies between plates. Spoon the creamy pesto sauce over the chicken.