Spiced Chicken Strips & Creamy Leek Sauce

Name: Spiced Chicken Strips & Creamy Leek Sauce with Potato Mash & Garlic Veggies
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 carrot; 1 leek; 3 clove garlic; 1 bag Silverbeet; 1 packet chicken breast; 1 sachet Aussie Spice Blend; ½ bottle cream

with Potato Mash & Garlic Veggies

Get up to $175 off

There’s only one soulmate sauce for tender chicken strips and that’s a creamy sauce. Add some leek to this creamy dream and drizzle it over to serve beside a cheerful mash for a night of comfort in a bowl.

Tags:

Kid Friendly

Allergens:

Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

leek

3 clove

garlic

1 bag

Silverbeet

1 packet

chicken breast

1 sachet

Aussie Spice Blend

½ bottle

cream

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

Nutrition Values

Energy (kJ)3381 kJ

Fat50.8 g

of which saturates28.3 g

Carbohydrate45 g

of which sugars19.9 g

Protein42.5 g

Sodium860 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

•Saucepan

•Large Frying Pan

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain potatoes and return to the saucepan. Add the butter, milk and a generous pinch of salt to the potato. Mash until smooth. Cover to keep warm.

• While the potato is cooking, slice carrot into thin sticks. Thinly slice leek. Finely chop garlic. Roughly chop silverbeet.

• Cut chicken breast into strips. • In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken strips and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 3-4 minutes. • Add silverbeet and cook until tender, 3-4 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season, then transfer to a bowl and cover to keep warm.

• 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. Transfer to a plate. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. Reduce heat to medium, then add cream (see ingredients) and a splash of water and cook stirring, until slightly thickened, 1-2 minutes. • Stir in chicken and any resting juices. Season with salt and pepper.