Spiced Chicken & Creamy Sauce
with Mash & Garlic Veggies
The star of tonight's meal is this homestyle sauce; velvety sour cream is gently infused with Nan's special seasoning 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!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
2
potato
1
carrot
½ head
broccoli
1 packet
chicken breast strips
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
½ bottle
cream
(Contains: Milk; )
½ sachet
Chicken-Style Stock Powder
1 bag
herbs
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add the butter and milk to potato 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, thinly slice carrot into sticks. Cut broccoli (see ingredients) into small florets, then roughly chop the stalk. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast strips and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and broccoli, tossing, until tender, 4-6 minutes. • Add 1/2 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.
• 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, garlic veggies and spiced chicken between plates. • Spoon over creamy sauce from the pan. Tear over herbs to serve. Enjoy!
Little cooks: Kids can help tear over the herbs.
