Chicken with Creamy Leek Pesto Sauce
Roasted Potatoes & Nantes Carrots
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
Feeling saucy? To dress up chicken fillets with something special, you’ll combine sautéed sliced leeks with demi-glace, pesto and cream—and throw in leafy greens until they’re melt-in-your-mouth soft. Serve with roasted potatoes and Nantes carrots, and soak up the flavours and the compliments.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 200g Nantes carrots
- 75g Sliced leeks
- 15ml Basil pesto
- 90g Baby greens (baby spinach or kale)
- 450g Potatoes
- 30ml Vegetable demi-glace
- 30ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Milk
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
20 g
Saturated Fat
5 g
Sodium
680 mg
Total Carb
61 g
Sugars
11 g
Protein
41 g
Fibre
9 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- In the same pan, heat a drizzle of oil on medium.
- Add the leeks and sauté, scraping up any browned bits, 2 to 3 min., until slightly softened.
- Add the demi-glace, pesto, cream and ⅓ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and add the spinach. Cook, stirring often, 1 to 2 min., until the spinach has wilted; season with S&P.
Plate your dish
- Divide the vegetables between your plates.
- Top with the chicken and spoon the sauce over. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
