Chicken in Velvety Tomato Sauce
with Roasted Potatoes and Vegetables
Smart calories, insane flavour! Chicken in creamy sauce with hearty roasted potatoes and vegetables is as easy to make as it is delicious.
Cals 601 · Prot 65 · Carbs 46 · Fat 18
Tips for Kids
Family Friendly
35 min
Smart calories, insane flavour! Chicken in creamy sauce with hearty roasted potatoes and vegetables is as easy to make as it is delicious.
Cals 601 · Prot 65 · Carbs 46 · Fat 18
Tips for Kids
Family Friendly
Ingredients
Chicken and sauce
Chicken breast
400 Grams
Water
150 ML
Chicken stock cube
4*5*9*15*
1 Piece
Sun dried tomatoes
30 Grams
Tomato paste
30 Grams
Cream cheese
4*
80 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Potatoes and veg
Potatoes
300 Grams
Carrot
1 Piece
Green pepper
2 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Parmesan
4*
30 Grams
Fresh parsley
15 Grams
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) | 2516 / 601 |
| Fats (g) | 17.6 |
| of which saturated (g) | 10.3 |
| Carbohydrates (g) | 46 |
| of which sugars (g) | 15.9 |
| Fibers (g) | 11.3 |
| Proteins (g) | 64.8 |
| Salt (g) | 4.3 |
*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
- Preheat the oven to 200°C/180°C fan.
- Chop the potatoes (skins on) into bite-sized pieces.
- Peel and slice the carrot into thick coins.
- Deseed and chop the pepper into large chunks.
- Add the potatoes and the vegetables onto a lined baking tray with a drizzle of oil and a generous pinch of salt.
- Roast for 25-30 min or until the potatoes are golden and crisp and the vegetables nicely roasted.
Tip! If cooking for kids, reserve some fresh carrot.
2 Blend sauce
- Meanwhile, boil the measured water and dissolve the stock cube in it.
- Pour the chicken stock into a blender.
- Roughly chop the sun dried tomatoes.
- Add the sun dried tomatoes, tomato paste and cream cheese to the blender. Blend until smooth.
- This is the creamy tomato sauce.
Tip! Alternatively, you may use a stick blender and a bowl to blend your creamy tomato sauce.
3 Fry chicken
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, fry the chicken breasts with a pinch of salt for 5-7 min on either side until golden and cooked through.
- Season with black pepper to taste.
Tip! If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.
4 Add sauce
- Reduce the heat to low and add the creamy tomato sauce.
- Simmer for 5 min until the sauce has thickened.
Tip! Simmering is more gentle than boiling. If the sauce is bubbling vigorously, reduce the temperature.
5 Finish roast
- Meanwhile, grate the Parmesan with a fine blade.
- Pick and chop the parsley.
- Once the potatoes and the vegetables have roasted, sprinkle them with the chopped parsley and most of the grated Parmesan (reserving some for garnish), and toss.
Tip! If cooking for kids, reserve some of the roasted potatoes without the parsley.
6 Serve
- Slice the chicken.
- Serve the Chicken and the Creamy Sun dried Tomato Sauce with the Roasted Potatoes and Vegetables.
- Sprinkle generously with the reserved grated Parmesan, and finish with a crack of black pepper.
Tip! If cooking for kids, pick some of the chicken from the tomato sauce and chop into bite-sized pieces. Serve the chicken, roasted potatoes and fresh carrot separately.
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