Italian-Style Chicken & Creamy Pesto Sauce
with Bacon Veggies & Lemon Crushed Potatoes
Five-star taste without the fuss of standing for hours in the kitchen - we get it, that sounds like the perfect way to do dinner. Here’s the answer to your wish, tender chicken dressed in a superb pesto sauce and veggies with bacon sprinkled on top so everyone will be impressed by tonight’s feast.
Unfortunately, this week's baby cauliflower was in short supply, so we've replaced it with green beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
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
½
lemon
1 bag
green beans
1 bag
baby broccoli
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast strips
½ packet
cream
(Contains Milk; )
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into large chunks. Slice lemon into wedges. Trim green beans. Halve any thicker stalks of baby broccoli lengthways. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat, add the butter and a generous squeeze of lemon juice. Stir to combine, then remove from heat. • Return potato to the pan, season with salt and pepper and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, green beans and baby broccoli, breaking up with a spoon, until golden and tender, 6-7 minutes. • Season to taste and transfer to a bowl. Cover to keep warm and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken breast strips until browned and cooked through, 2-3 minutes each side. • Add garlic & herb seasoning and turn chicken to coat, 1 minute. • Add cream (see ingredients) and basil pesto and simmer, until slightly reduced, 2-3 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide Italian-style chicken, lemon crushed potatoes and bacon veggies between plates. • Spoon creamy pesto sauce over chicken to serve. Enjoy!