Herby Chicken, Bacon & Veggie Tomato Stew
with Basil Pesto & Garlic Ciabatta
A winter stew is on the menu tonight, filled with tasty chicken and loaded with some gorgeous veggies. This dish is not complete without homemade garlic ciabatta. Whip this up in a flash and trust us when we say, you won't be buying garlic bread again when you can make it just as good at home!
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
1
carrot
1
zucchini
3 clove
garlic
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
diced bacon
(May be present: Soy. )
1 box
passata
1 packet
chicken stock pot
1 bag
baby spinach leaves
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
basil pesto
(Contains Milk;)
1 pinch
chilli flakes
Not included in your delivery
olive oil
⅔ cup
water
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and zucchini into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil.
• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer bacon to a bowl. • When veggies have 10 minutes remaining, in a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Reduce heat to medium, then add half the garlic and cook until fragrant, 1 minute.
• To saucepan, stir in passata, chicken stock pot, the water and the brown sugar, until slightly thickened, 2-3 minutes. • Remove from heat and stir through roasted veggies, cooked bacon, baby spinach leaves and the butter, until wilted and combined. Season to taste.
• Meanwhile, slice bake-at-home ciabatta in half lengthways. • Place directly on wire oven racks and bake until heated through, 5 minutes. • In a small heatproof bowl, microwave a generous drizzle of olive oil and remaining garlic in 10 second bursts, until fragrant. • Brush garlic oil over cut sides of the ciabatta. Season with salt and pepper.
• Divide herby tomato, bacon and veggie stew between bowls. Top with basil pesto and a pinch of chilli flakes (if using). • Serve with garlic ciabatta. Enjoy!