Sweet Mustard Chicken & Parmesan Mash
with Garlic Veggies & Creamy Pesto Sauce
Give succulent chicken breast a boost of flavour with our sweet mustard spice blend. Serve up a side of creamy, cheesy mash plus garlicky veggies for a chilled and cheerful dinner.
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
carrot
1
zucchini
1 clove
garlic
1 packet
chicken breast
1 sachet
sweet mustard spice blend
(May be present: Gluten, Sulphites. )
½ packet
light cooking cream
(Contains Milk;)
1 packet
basil pesto
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
30 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the saucepan. Add the butter, milk, the salt and grated Parmesan cheese. Mash until smooth. Cover to keep warm.
While the potato is boiling, thinly slice the carrot into thin sticks. Thinly slice the zucchini into half-moons. Finely chop the garlic. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the sweet mustard spice blend and a drizzle of olive oil. Add the chicken and turn to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and zucchini, tossing, until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken steaks, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium heat. Add the light cooking cream (see ingredients), basil pesto and any chicken resting juices. Stir to combine, then simmer until slightly thickened, 1-2 minutes. Season to taste.
Divide the sweet mustard chicken, Parmesan mash and garlic veggies between plates. Spoon the creamy pesto sauce over the chicken to serve.