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Creamy pesto chicken breastswith cherry tomatoes - Extra large standard

Creamy Pesto Chicken Breasts with Cherry Tomatoes

Parmesan-Roasted Broccoli & Garlic Mashed Potatoes

590 cals

30 mins

Description

Cream and pesto are buddy buddy in this cheery supper. The richness of dairy and the boldness of basil are irresistible together as a sauce for tender chicken breasts—and when you toss in cherry tomatoes for sweetness, three really is company! Boil up potatoes with whole cloves of garlic to give your mash more dimension, and sprinkle Parmigiano Reggiano on the broccoli before roasting for a cheesy little extra.

Contains:

Milk, Cashews

Ingredients

for 4 servings

  • 2 Chicken breasts

  • 900g Potatoes

  • 280g Cherry tomatoes

  • 4 Garlic cloves

  • 1 Head of broccoli

  • 30ml Basil pesto

  • 12g Chicken demi-glace

  • 120ml Heavy cream

  • 25g Parmigiano Reggiano (contains rennet)

  • 18g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Nutrition

Total fat

29g

Saturated Fat

14g

Sodium

810mg

Total carbs

55g

Sugar

7g

Protein

31g

Fibres

8g

Recipe Instructions

Creamy Pesto Chicken Breasts with Cherry Tomatoes - Step #1 Make the mash
Step 1: Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Boil the potatoes and 3 garlic cloves, 14 to 16 min., until very tender. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Creamy Pesto Chicken Breasts with Cherry Tomatoes - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. Halve the tomatoes. Mince the remaining garlic clove. Cut the chicken crosswise into strips.
Creamy Pesto Chicken Breasts with Cherry Tomatoes - Step #3 Roast the broccoli
Step 3: Roast the broccoli
On a lined sheet pan, toss the broccoli with a generous drizzle of oil, the cheese, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Creamy Pesto Chicken Breasts with Cherry Tomatoes - Step #4 Cook the chicken & make the sauce
Step 4: Cook the chicken & make the sauce
Meanwhile, in a large pan, heat 1 tbsp butter and a drizzle of oil on medium. Season the chicken with ⅔ of the remaining spices and S&P. Cook, 2 to 3 min. per side, until golden brown. Add the minced garlic and cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the cream, demi-glace, ¼ cup water, the remaining spices and S&P. Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until the chicken* is cooked through and the sauce has thickened. Add the pesto and tomatoes; stir well.
Creamy Pesto Chicken Breasts with Cherry Tomatoes - Step #5 Plate your dish
Step 5: Plate your dish
Divide the mash and broccoli between your plates. Top the mash with the chicken and sauce. Bon appétit!