with Leek, Mashed Potatoes and Tenderstem® Broccoli
On the table in less than 25 minutes, this Quick Chicken and Pesto Cream Sauce is quick but still full of flavour. Part of the leafy kale family, cavolo nero (which translates as 'black cabbage' is characterised by its intensely dark green leaves. Originating from Tuscany, this nutrient-rich green is a go-to in Italian cuisine for its versatility and unique flavour.
Allergens
Utensils
Tags
Skin-On British Chicken Breasts
2 unit(s)
Potatoes
450 grams
Tenderstem® Broccoli
160 grams
Garlic Clove
1 unit(s)
Leek
1 unit(s)
Chicken Stock Paste
10 grams
Creme Fraiche
75 grams
Basil Pesto
30 grams
Water for the Sauce
100 milliliter(s)
Butter
15 grams
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Heat a drizzle of oil in a large frying pan on high heat. Once hot, lay the chicken into the pan, skin-side down. Season. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Fry until golden, 3-4 mins. Turn and cook for 1 min on the other side.
d) Transfer to a baking tray, skin-side up. Roast on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) While the chicken is frying chop the potatoes into 2cm chunks (no need to peel).
b) Pour the boiling water into a large saucepan with ½ tsp salt for the potatoes.
c) Add to the pan and cook until you can easily slip a knife through, 15-18 mins.
a) Halve any thick broccoli stems lengthways and pop onto a baking tray.
b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender and crispy, 8-10 mins.
c) Meanwhile, peel and grate the garlic (or use a garlic press).
d) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
a) Return the (now empty) frying pan to medium heat with a drizzle of oil.
b) Once hot, add the leek and season. Cook until softened, 4-6 mins, stirring occasionally. Add the garlic to the pan. Fry for 1 min.
c) Add the water for the sauce (see pantry for amount) and chicken stock paste. Stir and bring to the boil. Simmer until slightly reduced, 2 mins.
d) Stir through the creme fraiche and pesto, then remove from the heat.
a) When the chicken is almost cooked, reheat the sauce if needed. Add a splash of water if it's a little thick.
b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
c) Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
a) Slice the chicken widthways into 2cm thick slices and transfer to your plates.
b) Serve your mashed potatoes and roasted broccoli alongside.
c) Spoon the creamy pesto sauce over the chicken to finish.
2898
kJ
Energy (kJ)
693
kcal
Energy (kcal)
34.8
g
Fat
14.4
g
of which saturates
55.1
g
Carbohydrate
9.3
g
of which sugars
12
g
Dietary Fibre
42.3
g
Protein
1.82
g
Salt
with Mustard Butter Peas and Potatoes
with Leek, Mashed Potatoes and Tenderstem® Broccoli
with Mustard Butter Peas and Potatoes
with Mustard Butter Peas and Potatoes
with Leek, Mashed Potatoes and Tenderstem® Broccoli
with Mustard Butter Peas and Potatoes
with Leek, Mashed Potatoes and Tenderstem® Broccoli
with Mustard Butter Peas and Potatoes
with Leek, Mashed Potatoes and Tenderstem® Broccoli
with Roasted Bacon Potatoes and Baby Plum Tomato & Baby Leaf Salad
