Brought to you by HelloFresh
This tasty meal deserves a spot on your midweek roster.
Back to school can be a particularly busy time. Between new schedules, new sports and new activities, it can feel like a serious balancing act!
If your afternoons are now filled with school pick-ups, football training, drama classes and dance rehearsals, the idea of cooking an elaborate dinner may be the last thing on your mind. After all, who has time to nip out to the shops for ingredients when your schedule is already jam-packed?
For busy parents, HelloFresh is a serious time-saver. Simply sign up, select your meal plan and you’ll receive step by step recipes plus pre-measured ingredients to simplify dinner time. Their family-friendly recipes are approved by kids, and you can rest assured that your little ones will be filling up on the good stuff – a non-negotiable when they’ve been running around all afternoon.
Looking for some midweek meal inspiration? This HelloFresh recipe for Creamy Tomato Cajun Chicken with Spinach and Mashed Potato is the ideal dinner to serve up, plus it takes just 35 minutes to make.
Ingredients included in your HelloFresh delivery:
- 600g of potatoes
- 260g of diced chicken breast
- 2 units of garlic
- 2 sachets of Cajun spice mix
- 1 pack of passata
- 1 sachet of chicken stock
- 65g of creme fraiche
- 1 unit of grated Italian style hard cheese
- 120g baby spinach
- 10 grams of pine nuts
- 2 sachets of paprika
Not included in your HelloFresh delivery:
- Salt, pepper, water, oil, sugar, butter and milk, all to taste.
Method:
- Boil a large pot of salted water for the potatoes. Chop the potatoes into 2cm chunks (peeling optional). Add the potatoes to the boiling water and cook until fork tender, 12-18 mins. Once cooked, drain in a colander and return to the pot, off the heat. Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm. Peel and grate the garlic (or use a garlic press).
- Place a pan over medium heat (no oil). Once hot, dry-fry the pine nuts, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
- Return the pan to medium-high heat with a drizzle of oil. Once hot, add the chicken. Season with salt and pepper. Cook until browned, shifting occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Once chicken is browned, add garlic and Cajun spice and fry for 1 min.
- Stir in the passata, stock, paprika and ½ tsp sugar (double for 4 people). Bring to the boil, then lower the heat. Simmer until chicken is cooked through 4-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle. Stir through the creme fraiche.
- Add the spinach to the pan, a handful at a time and cook, stirring until wilted, 1-2 mins. Season to taste with salt and pepper. Loosen the sauce with a splash of water if necessary.
- When everything is ready, divide the creamy Cajun chicken between bowls. Top with a scattering of cheese and a sprinkling of toasted pine nuts. Serve the creamy mash alongside.
