Nan's Chicken & Creamy Pesto Sauce
with Garlic Veggies & Potato Mash
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.
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
Ingredients
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
(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
40 g
butter
(Contains Milk; )
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Divide the mash, Nan's chicken and garlic veggies between plates. Spoon the creamy pesto sauce over the chicken.
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