Carb Smart Creamy Mushroom Chicken Breasts
with Snap Peas
This dish is packed with memories of mom's casseroles, but refreshed for 2023! Saucy and savoury mushrooms will remind you of that delicious back-of-the-can recipe, only we've nixed the stodgy starch and replaced it with a healthy dose of spinach and green beans!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sugar Snap Peas
Vegetable Broth Concentrate
Cream Sauce Spice Blend
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim snap peas. Thinly slice mushrooms. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic.
Add snap peas, onions and 1 tbsp (2 tbsp) oil to one side of an unlined baking sheet. Season with salt and pepper, then toss to combine.
Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden, 1-2 min per side. When chicken is golden, transfer to the other side of the baking sheet with veggies. Roast in the middle of the oven until veggies are tender and chicken is cooked through, 8-12 min.**
Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook, stirring occasionally, until mushrooms soften, 5-6 min. Add garlic and Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec. Add cream, broth concentrate and 1/4 cup (1/3 cup) water. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste. (NOTE: If sauce is too thick, thin it out by stirring in 1-2 tbsp water.)
Thinly slice chicken. Divide chicken and veggies between plates. Top chicken with creamy mushrooms.