Chicken & Creamy Bechamel Sauce
with Potato Mash
Bechamel sauce is a fav on a lasagne, but that might have to move over because this chicken needs room to be sauced and then devoured. It’s all parts mouth-watering and hearty with a fluffy mashed potato and veggies that are sure to get a dose of the loveable creamy sauce.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 bag
baby broccoli
1
carrot
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
3 clove
garlic
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
40 g
butter
(Contains Milk; )
2.5 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the butter, milk and generous pinch of salt to the potato. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, finely chop garlic. Trim baby broccoli (halve any thick stalks lengthways). Thinly slice carrot into sticks. • 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 and turn to coat.
Little cooks: Kids can help by combining the spice blend and olive oil.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli and carrot, tossing, until softened, 5-6 minutes. • Add 1/2 the garlic and cook, tossing, until fragrant, 1 minute. • Add baby spinach leaves and stir through until wilted. Transfer to a bowl and cover to keep warm.
• Wipe out and return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side. Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked through when it's no longer pink inside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Remove pan from heat, then add bechamel sauce and a splash of water, stirring, until warmed and slightly thickened, 1-2 minutes.
• Slice spiced chicken. • Divide potato mash, veggies and chicken between plates. • Spoon over bechamel sauce to serve. Enjoy!