Chicken & Creamy Red Pesto Sauce
with Garlicky Mash & Zesty Veggies
Add a depth of flavour to your dinner by reaching for Nan's Special Seasoning! With a medley of paprika, pepper, onion and garlic, it's the perfect coating for juicy chicken breast. Add a rich red pesto sauce, creamy mash and lemony veggies for a dish that's all-round delish. Little cooks can help with this one, too.
Unfortunately, this week's potato was in short supply, so we've replaced it with sweet potato. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 clove
garlic
1 packet
light cooking cream
(Contains Milk;)
1 bag
green beans
1
carrot
1 packet
chicken breast
½
lemon
½ packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with the boiling water, then add a generous pinch of salt. • Peel sweet potato and cut into large chunks. Finely chop garlic. • Cook sweet potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain, then transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil and 1/2 the butter. Cook garlic, stirring, until fragrant, 1 minute. Remove from heat. • Return sweet potato to pan, then add remaining butter and some light cooking cream (2 tbs for 2 people / 1/4 cup for 4 people). Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potato!
• Meanwhile, trim green beans. Slice carrot into thin sticks. Zest lemon to get a good pinch, then slice into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until slightly softened, 2 minutes. • Add green beans and a dash of water and cook until tender, 4-5 minutes. • Stir in lemon zest and a squeeze of lemon juice. Transfer to a bowl. Cover to keep warm.
• Return frying pan to medium heat. Cook red pesto (see ingredients), remaining cooking cream and any chicken resting juices, stirring, until slightly thickened, 3-4 minutes. • Season with salt and pepper. • Remove pan from heat.
• Divide chicken, zesty veggies and garlicky mash between plates. Top with creamy red pesto sauce. • Serve with any remaining lemon wedges. Enjoy!
Little cooks: Under adult supervision, add the finishing touch by drizzling the sauce on top.