NZ Italian Sugo Roast Veg & Creamy Polenta
with Chicken, Rocket & Parmesan Cheese
Calories
:
698 kcalProtein
:
54.2g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Milk
- Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Red Onion
1
Courgette
1
Capsicum
1 packet
Green beans
300 g
Diced Chicken
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
1 sachet
Thyme
1 packet
polenta
(May be present: Wheat, Gluten, Milk, Soy)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Rocket leaves
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 cup
milk
(Contains: Milk; )
20 g
butter
(Contains: Milk; )
¼ tsp
salt
Nutrition Values
Calories698 kcal
Energy (kJ)2920 kJ
Fat28 g
of which saturates14.8 g
Carbohydrate55.6 g
of which sugars20.6 g
Dietary Fibre8.3 g
Protein54.2 g
Sodium1230 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
•Large Frying Pan
•Medium Saucepan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Cut onion and tomato into thick wedges.
- Roughly chop capsicum. Slice courgette into thick rounds.
- Trim green beans.
2
- Transfer onion, capsicum, courgette, tomato and green beans to a large baking dish. Drizzle with olive oil and season with salt and pepper.
- Roast until veggies are just tender, 20 minutes.
TIP: If your baking dish is crowded, divide between two dishes.
3
- Remove baking dish from oven and top veggies with thyme sprigs. Pour over tomato sugo and roast until heated through, 5-8 minutes.
4
- When veggies have 10 minutes remaining, in a small frying pan, heat a drizzle of olive oil over high heat.
- Cook diced chicken, tossing until browned and cooked through, 5-6 minutes. Season and transfer to a bowl.
5
- In a medium saucepan, combine the water and milk and bring to the boil over high heat.
- Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
- Remove from the heat, add the butter, half of the Parmesan cheese and the salt, stirring until well combined. Season with pepper.
6
- Divide creamy polenta between bowls.
- Top with chicken and Italian sugo roast veg, spooning over any remaining sauce from the baking dish.
- Top with some rocket.
- Drizzle with olive oil and garnish with remaining Parmesan cheese. Enjoy!
