Italian-style Chicken in Creamy Sundried Tomato Sauce
with bacon sprinkled veg4.0(59)
Calories
:
730 kcalProtein
:
53.9g proteinDifficulty
:
EasyFamily Friendly
Allergens:
- Milk
Five-star taste without the fuss of standing for hours in the kitchen? That sounds like the perfect way to do dinner. Here’s the answer to your wish, tender chicken dressed in a superb sundried sauce and veg with bacon sprinkled on top so everyone will be impressed by tonight’s feast.
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
600 grams
Potatoes
100 grams
Irish Bacon Lardons
1 unit(s)
Broccoli
100 grams
Green Beans
½ unit(s)
Lemon
65 grams
Creme Fraiche
(Contains: Milk)
½ sachet(s)
Italian Herbs
1 sachet(s)
Sun Dried Tomato Paste
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3055 kJ
Energy (kcal)730 kcal
Fat27.2 g
of which saturates11.9 g
Carbohydrate70.7 g
of which sugars9 g
Dietary Fiber14.3 g
Protein53.9 g
Salt3.1 g
Potassium1478 mg
Calcium97.6 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Colander
•Pot with Lid
Cooking steps
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- When boiling, add the potatoes to the water and cook until fork tender (take care not to overcook), 10-15 mins. Drain when done.
- Slice the lemon into wedges. Trim the green beans.
- Trim the broccoli and chop the head into florets.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Return pot to medium-high heat, with a knob of butter and a generous squeeze of lemon juice.
- Stir to combine, then remove from heat.
- Return the potato to the pot, season with salt and pepper and toss to coat.
- Lightly crush with a fork. Cover to keep warm.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, fry the bacon lardons, green beans and broccoli, 5-7 mins. Stir occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Season to taste with salt and pepper then transfer to a bowl.
- Cover to keep warm and set aside.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
5
- When the chicken is cooked, add the sun dried tomato paste, half a sachet of Italian herbs (per 2P) and the creme fraiche to the pan.
- Stir to combine and allow to warm through, 2-3 mins (add a splash of water to loosen sauce if needed) then season with salt and pepper.
6
- Divide Italian-style chicken, lemon crushed potatoes and bacon veg between plates.
- Spoon the creamy sundried tomato sauce sauce over the chicken to serve.
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