avec purée de pommes de terre aux épinards
Ingrédients : Pomme de terre Russet • Poitrines de poulet biologique • Champignons • Oignon jaune • Épinards • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel).
Allergens
Tags
Poitrines de poulet bio
2 unit(s)
Pomme de terre Russet
2 unit(s)
Bébés épinards
56 g
Champignons
227 g
Purée d’ail
1 tbsp
Fromage à la crème
3 unit(s)
Oignon jaune
0.5 unit(s)
Concentré de bouillon de poulet
1 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Poivre
0.25 tsp
Lait
0.25 cup
Huile
1 tbsp
Sel
0.25 tsp
Beurre
3 tbsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove brown spots from potatoes, then peel and cut 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.
- Meanwhile, pat chicken dry with paper towels. Sprinkle with 1 tsp (2 tsp) Cream Sauce Spice Blend, then season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Cut mushrooms into 1/4-inch slices.
- Roughly chop spinach.
- Return the pan (from step 2 ) over medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add onions and mushrooms. Cook for 3-4 min, stirring occasionally, until softened. Season with salt and pepper.
- Sprinkle with remaining Cream Sauce Spice Blend and add garlic puree. Cook for 30 sec, stirring often, until veggies are coated.
- Add cream cheese, chicken broth concentrate and 1/2 cup (1 cup) water. Cook for 2-3 min, stirring often, until sauce thickens.
- Season with salt and pepper.
- Remove the pan from heat.
- Drain and return potatoes to the same pot, off heat.
- Add spinach. Stir constantly for 1 min, until spinach is wilted.
- Mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until creamy. Season with salt and pepper, if you like.
- Thinly slice chicken.
- Divide spinach mash between plates.
- Top with chicken, then spoon mushroom sauce over top.
840
kcal
Calories
42
g
Fat
21
g
Saturated Fat
62
g
Carbohydrate
11
g
Sugar
6
g
Dietary Fiber
54
g
Protein
210
mg
Cholesterol
1170
mg
Sodium
1.5
g
Trans Fat
2350
mg
Potassium
225
mg
Calcium
4.5
mg
Iron
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