Chicken and Creamy Spinach Sauce
with Parmesan Roasted Zucchini and Buttery Mash- Milk
- Wheat
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
Creamy spinach sauce is a classic pairing with tender chicken and buttery mashed potatoes in this weekday comfort food meal. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Russet potato • Chicken tenders • Zucchini • Spinach • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
Ingredients
310 g
Chicken Breast Tenders
2 unit(s)
Russet Potato
1 unit(s)
Zucchini
56 g
Baby Spinach
1 unit(s)
Shallot
2 unit(s)
Cream Cheese
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
3 tbsp
Milk*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Remove any 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 10-12 min, uncovered, until fork-tender.
- Meanwhile, line a baking sheet with parchment paper.
- Cut zucchini into 1/4-inch rounds.
- To the prepared baking sheet, add zucchini and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 7-10 min, until golden on bottom side.
- Flip zucchini, then sprinkle cheese over top. Roast in the bottom of the oven for 4-6 min, until zucchini is tender and cheese is golden.
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
- When chicken is cooked, transfer to a plate to rest.
- While chicken rests, reheat the same pan over medium-low.
- Add 1 tbsp (2 tbsp) butter and shallots. Cook 1-2 min, stirring often, until golden.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add half the cream cheese, 2/3 cup (1 1/3 cups) water and any chicken juices. Cook for 1-2 min, stirring often, until sauce has thickened slightly.
- Add spinach. Stir 30 sec, until wilted.
- Drain and return potatoes to the same pot, off heat. Mash remaining cream cheese, 3 tbsp (6 tbsp) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
- Thinly slice chicken.
- Divide mash and zucchini between plates.
- Top mash with chicken. Spoon spinach sauce over top.
