Creamy Spiced Chicken Strips & Potato Mash
with Garlicky Baby Broccoli & Asparagus
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!
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 bunch
Asparagus
½ bunch
Baby Broccoli
2 clove
garlic
1 packet
chicken breast
1 sachet
Classic Roast Seasoning
½ packet
cream
(Contains: Milk; )
½ sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
30 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, 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 (see ingredients) lengthways. • Finely chop garlic. • Cut chicken breast into 2cm strips. • In a medium bowl, combine classic roast seasoning 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 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.
TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce heat to medium-low, then add remaining garlic. 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 potato mash and garlicky baby broccoli and asparagus between plates. • Top mash with spiced chicken strips. • Spoon over creamy sauce from the pan to serve. Enjoy!
