Seared Chicken

Name: Seared Chicken with Creamy Pesto Sauce with Smashed Carrots & Roasted Zucchini
Yield: 2 servings
Cuisine: Italian
Ingredients: 15 oz Carrot; 1 Zucchini; 2 tbsp Crème Fraîche; 2 tbsp Cream Cheese; 1 unit Chicken Stock Concentrate; 1 clove Garlic; 4 tbsp Pesto; 10 oz Chicken Cutlets; 1/2 tbsp Tuscan Heat Spice; 1 tsp Garlic Powder; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp; 1 tbsp Cooking Oil, tbsp; tsp Salt, tsp

with Creamy Pesto Sauce with Smashed Carrots & Roasted Zucchini

By Recipe0 System

Need a dinner win? This one’s bound to be a smash hit, thanks to seared chicken, creamy pesto, and (literal) smashed carrots. Never mashed a carrot before? Basically it’s just like mashing potatoes—but the result is a bit lighter in the carb department (and a whole lot more orange). Paired with a side of roasted zucchini, the veggies harmonize with herby seared chicken and a velvety pesto sauce for a mealtime medley that’s sure to be a total dinner triumph.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

15 oz Carrot
1 Zucchini
2 tbsp Crème Fraîche
2 tbsp Cream Cheese
1 unit Chicken Stock Concentrate
1 clove Garlic
4 tbsp Pesto
10 oz Chicken Cutlets
1/2 tbsp Tuscan Heat Spice
1 tsp Garlic Powder
tsp Black Pepper, tsp
1 tbsp Butter, tbsp
1 tbsp Cooking Oil, tbsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Trim, peel, and dice carrots into 1⁄2-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Peel and mince or grate garlic.

Place carrots in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very soft, 15-20 minutes. Drain and return carrots to pot. Keep covered off heat until ready to mash.
2

Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 14-16 minutes.
3

Meanwhile, pat chicken* dry with paper towels; season all over with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If your chicken is on the thicker side, flip and reduce heat to medium. Cook on second side, covered, 5-7 minutes.

Turn off heat; transfer chicken to a plate and tent with foil to keep warm. Wipe out pan.
4

Heat a drizzle of oil in same pan over medium-high heat. Add garlic and cook until fragrant, 30 seconds.

Add 1⁄3 cup water (1⁄2 cup for 4 servings), stock concentrate, and cream cheese. Cook, whisking constantly, until combined and thickened, 2-3 minutes.

Remove pan from heat. Whisk in pesto until combined. (If the sauce seems broken, just keep whisking—it will come together!) Season with salt and pepper if desired.
5

Add crème fraîche, garlic powder, 1 TBSP butter (2 TBSP for 4 servings), and 1⁄2 tsp Tuscan Heat Spice (1 tsp for 4) to pot with carrots. Mash with a potato masher or fork to desired consistency. Season with salt and pepper to taste.
6

Slice chicken crosswise.

Divide chicken, smashed carrots, and zucchini between plates. Spoon sauce over chicken and zucchini and serve.

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