Spiced Chicken Strips & Creamy Sauce
with Potato Mash & Garlic Veggies
The star of tonight's meal is this homestyle sauce; velvety cream is gently infused with chicken stock to make a sauce that pairs perfectly with chicken and fluffy potato mash. You simply won’t believe you made this amazing meal at home!
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
2
potatoes
1 bunch
asparagus
1 bag
baby broccoli
1 packet
chicken breast
1 packet
garlic paste
(May be present traces of egg, milk, Gluten, Soy, Fish, Sesame, Tree Nuts. )
½ packet
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter and milk and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, trim ends of asparagus and cut into 1cm pieces. Halve any thicker stalks of baby broccoli lengthways. • Cut chicken breast into 2cm strips. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken strips and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook asparagus and baby broccoli, tossing, until tender, 5-6 minutes. • Add half the garlic paste and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the veggies to help speed up the cooking process. TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side.
• Reduce heat to medium-low, then add remaining garlic paste. Cook until fragrant, 1 minute. • Add cream (see ingredients) and chicken-style stock powder (see ingredients) and simmer until slightly thickened, turning chicken to coat, 1-2 minutes.
• Divide mash and garlic veggies between plates. Top mash with spiced chicken. • Spoon over creamy sauce from the pan to serve. Enjoy!
