Quick Chicken and Pesto Cream Sauce
with Mashed Potatoes and Cavolo Nero
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.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Skin-On British Chicken Breasts
450 grams
Potatoes
1 unit(s)
Garlic Clove
100 grams
Chopped Cavolo Nero
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
32 grams
Pesto
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
15 grams
Butter
Nutritional information
Utensils
Instructions
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 with salt and pepper.
c) Fry until golden, 3-4 mins, then turn and cook for 1 min on the other side.
d) Transfer to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked through, 10-12 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) Meanwhile, fill a large saucepan with the boiling water and 1/2 tsp salt and pop on high heat.
b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan.
c) Cook until you can easily slip a knife through, 12-15 mins..
d) Once cooked, drain well in a colander and return to the pan, off the heat. Cover with a lid to keep warm.
a) While the potatoes cook, peel and grate the garlic (or use a garlic press).
b) Spread the cavolo nero out on a baking tray, drizzle with oil, and season with salt and pepper. TIP: Remove any tough stalks from the cavolo nero.
c) Bake the cavolo nero on the middle shelf until crispy, 6-8 mins.
a) Return the (now empty) frying pan to medium heat with a drizzle of oil.
b) Once hot, 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, then 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. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
c) Season with salt and pepper. Cover with a lid to keep warm.
a) Slice the chicken widthways and transfer to your plates.
b) Serve your mashed potatoes and roasted cavolo nero.
c) Spoon the creamy pesto sauce over the chicken to finish.
Enjoy!
