Plant-Based Chick'n & Creamy Italian Sauce
with Garlic Mash & Zesty Veggies
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
potato
1
garlic
1
light cooking cream
(Contains Milk;)
1
green beans
1
carrot
1
lemon
1
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
Not included in your delivery
olive oil
butter
Nutritional Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with the boiling water, then add a generous pinch of salt • Peel potato and cut into large chunks. Finely chop garlic. • Cook 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 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 carrots 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to plant-based crumbed chicken, coat it in the olive oil and seasoning as above, gently turning to coat. In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chick'n until golden and heated through, 2-3 minutes each side. Transfer to a paper towel-lined plate.
• 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.