Chicken and Creamy Spinach Sauce

Name: Chicken and Creamy Spinach Sauce with Parmesan Roasted Zucchini and Buttery Mash
Total time: 35 min
Yield: 2
Cuisine: Italian
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; ¼ cup Parmesan Cheese, shredded; 10 g Cream Sauce Spice Blend; 3 tbsp Milk*; 0.13 tsp Salt*; 0.13 tsp Pepper*; 3 tbsp Butter*

with Parmesan Roasted Zucchini and Buttery Mash

Get Up To 20 Free Meals + Free Sides for Life

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).

Tags:

New

•Discovery

•Protein Plus

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

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

Calories750 kcal

Fat34 g

Saturated Fat20 g

Carbohydrate58 g

Sugar10 g

Dietary Fiber5 g

Protein54 g

Cholesterol205 mg

Sodium1020 mg

Trans Fat1.5 g

Potassium2200 mg

Calcium300 mg

Iron4.5 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.

Utensils

•Large Pot

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Potato Masher

•Colander

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.