with Chive Mashed Potatoes and Sugar Snap Peas
Ingredients: Russet potato • Chicken breasts • Portobello mushroom • Sugar snap peas • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).
Allergens
Tags
Portobello Mushroom
2 unit(s)
Russet Potato
2 unit(s)
Sugar Snap Peas
113 g
Shallot
1 unit(s)
Chives
7 g
Cream
113 mL
Cream Cheese
1 unit(s)
Montreal Spice Blend
6 g
Cream Sauce Spice Blend
10 g
Vegetable Broth Concentrate
1 unit(s)
Dijon Mustard
0.5 tbsp
Chicken Breasts
2 unit(s)
Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, pull stems off mushroom caps and discard.
- Brush inside and outside of mushroom caps with 1 tsp (2 tsp) oil, then sprinkle all over with Montreal Spice Blend. Season with salt and pepper. Arrange caps on an unlined baking sheet, top-side down.
- Bake for 10-12 min in the middle of the oven, until fork-tender.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the top of the oven for 16-18 min, until golden and cooked through.**
- Meanwhile, trim snap peas.
- Peel, then finely chop shallot
- Thinly slice chives.
- Heat a large non-stick pan over medium-high. When hot, add 2 tsp (4 tsp) oil and snap peas. Cook for 2-4 min, stirring often, until tender-crisp.
- Remove from heat.
- Meanwhile, mash half the cream and half the chives into potatoes until creamy. Season with salt and pepper.
- Cover and set aside.
- Reheat the same pan (from step 4) over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook for 3-4 min, stirring until softened.
- Sprinkle Cream Sauce Spice Blend over top. Stir for 30 esc to coat shallots.
- Add remaining cream, broth concentrate, cream cheese, mustard and 1/3 cup (2/3 cup) water. Bring to simmer.
- Reduce heat to medium-low. Cook for 3-4 min, stirring often, until cream cheese melts and sauce is slightly thickened.
- Remove from heat, then season with salt and pepper, if you like. Cover to keep warm.
- Slice mushrooms and chicken.
- Divide mushrooms, chicken, snap peas and mash between plates. Top with Dijon cream sauce.
- Sprinkle with remaining chives.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the top of the oven for 16-18 min, until golden and cooked through.**
Slice chicken. Divide chicken between plates.
840
kcal
Calories
40
g
Fat
20
g
Saturated Fat
68
g
Carbohydrate
16
g
Sugar
7
g
Dietary Fiber
51
g
Protein
220
mg
Cholesterol
1740
mg
Sodium
1
g
Trans Fat
2300
mg
Potassium
150
mg
Calcium
5
mg
Iron
with Chive Mashed Potatoes and Sugar Snap Peas
with Chive Mashed Potatoes and Sugar Snap Peas
with Chive Mashed Potatoes and Sugar Snap Peas
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread