Spiced Double Chicken & Potato-White Bean Mash
with Creamy Parsley Sauce & Garlic Veggies
Let's add a spin on your usual mash by spiking it with cannellini beans. These legumes taste extra good when paired with our staple Aussie-spiced chicken and some garlicky veggies. Top it all off with a creamy parsley sauce that gets a 10/10 every time!
This recipe is under 650kcal per serving.
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
½ packet
cannellini beans
1 clove
garlic
1 packet
green beans
1
carrot
1 packet
parsley
2 packet
chicken breast
1 sachet
Aussie spice blend
1 packet
light cooking cream
(Contains Milk;)
½ packet
chicken stock pot
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
2 tablespoon (tbsp)
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• 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. Drain butter beans. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • For the last 2 minutes of cook time, add the cannellini beans (see ingredients list) to the saucepan to heat through. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
• While the potatoes are boiling, finely chop garlic. Trim green beans. Thinly slice carrot into half-moons. Finely chop parsley. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast and toss to coat.
• In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and carrot and cook, tossing, until softened, 4-5 minutes. • Add the garlic and cook, tossing, until fragrant, 1 minute. Set aside in a bowl and cover to keep warm.
• Return frying pan to a medium high-heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate to rest. TIP: The chicken is cooked when it is no longer pink inside.
• Return the frying pan to a medium-low heat. Add the light cooking cream, parsley and chicken-style stock powder (see ingredients). • Cook until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.
• Divide the potato and white bean mash, garlic veggies and spiced chicken between plates. Spoon over the creamy parsley sauce. Enjoy!