Chicken in Sun-dried Tomato Sauce

Name: Chicken in Sun-dried Tomato Sauce with Rosemary Potatoes and Zucchini
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 30 Grams of Sun dried tomatoes; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Tbsp of Olive oil; 0 Tsp of Salt; 30 Grams of Tomato paste; 1 Piece of Chicken stock cube; 200 ML of Water; 5 Grams of Brown sugar; 80 Grams of Cream cheese; 10 Grams of Fresh rosemary; 600 Grams of Potatoes; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Large zucchini

with Rosemary Potatoes and Zucchini

Familiar flavours like rosemary take humble ingredients such as chicken and potatoes to the next level.

224 Reviews

Cals 616 · Prot 64 · Carbs 62 · Fat 13

Family Friendly

45 min

Chicken in Sun-dried Tomato Sauce with Rosemary Potatoes and Zucchini

Familiar flavours like rosemary take humble ingredients such as chicken and potatoes to the next level.

224 Reviews

Cals 616 · Prot 64 · Carbs 62 · Fat 13

Family Friendly

Ingredients

Chicken

Chicken breast

400 Grams

Sun dried tomatoes

30 Grams

Red onion

0.5 Piece

Garlic cloves

2 Piece

Olive oil

1 Tbsp

Salt

0.3 Tsp

Tomato paste

30 Grams

Chicken stock cube 4*5*9*15*

0.5 Piece

Water

200 ML

Brown sugar

5 Grams

Cream cheese 4*

80 Grams

Sides

Fresh rosemary

10 Grams

Potatoes

600 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Large zucchini

1 Piece

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2579 / 616
Fats (g)	13.3
of which saturated (g)	7.5
Carbohydrates (g)	62
of which sugars (g)	18.2
Fibers (g)	13.2
Proteins (g)	63.5
Salt (g)	2.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast potatoes

Preheat the oven to 200°C/180°C fan. Strip and finely chop a couple sprigs of rosemary. Chop the potatoes (skins on) into half moons or wedges. Add the potatoes to a baking tray with the rosemary, a drizzle of vegetable oil and a pinch of salt. Toss until the potatoes are coated. Roast for 20 min until halfway cooked through.

Tip! If you find the rosemary overpowering, use only half the amount.

2 Prep vegetables

Meanwhile, finely chop the sun-dried tomatoes. Peel and finely chop the onion. Peel and mince the garlic. Slice the zucchini in quarters lengthwise, remove the seeds in the middle, and chop into chunky slabs.

3 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and mostly cooked through. Transfer the chicken to a plate, and reserve the pan.

4 Roast zucchini

Once the potatoes are halfway cooked through, add the zucchini alongside with a small drizzle of oil and a pinch of salt. Roast for 15-20 min further until cooked to your liking.

Tip! Overcrowded? Use two trays to roast the vegetables.

5 Make sauce

Return the reserved pan to a medium heat. Add the onion and garlic with a drizzle of oil and cook for 3 min. Add the tomato paste, sun-dried tomatoes and cook for 1 min. Add the 0.5 chicken stock cube, measured water, sugar and simmer for 5 min. Add the cream cheese and whisk until smooth. Add the chicken back and cook for 2-3 min further until warmed through.

Tip! For a velvety sauce, transfer the cooked ingredients to a blender and blitz until smooth.