Cookbook
Creamy Italian Chicken with Chats & Sugar Snap Peas

Creamy Italian Chicken with Chats & Sugar Snap Peas

  • 30 min
  • 797 calories

Creamy, rich and warming. You will love this easy to prepare family meal with a hearty white wine cream sauce, sundried tomatoes and basil. Perfect as it is on it's own with the steamed veggies, you can also pump up the carb content with some crusty bread to mop up every drop of delicious sauce.

Number of servings

Ingredients

  • 2 Chicken Breast 2 Chicken Breast
  • 2 Garlic Clove 2 Garlic Clove
  • 30 Gram Sundried Tomato Pieces 30 Gram Sundried Tomato Pieces
  • 50 Gram White Wine 50 Gram White Wine
  • 100 Gram Stock Cream 100 Gram Stock Cream
  • 1⁄2 Small Bunch Basil 12 Small Bunch Basil
  • 150 Gram Sugar Snap Peas 150 Gram Sugar Snap Peas
  • 350 Gram Chat Potatoes 350 Gram Chat Potatoes
  • 2 Tbsp Butter (pantry) 2 Tbsp Butter (pantry)
  • 1 Cup Baby Spinach 1 Cup Baby Spinach

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Pan
Pot
Steamer (Optional)
Microwave (Optional)

Step 1

1 Prepare Ingredients

Pick the basil leaves and roughly chop, discarding stems. Cut the chat potatoes in half (or quarters if they are big). Trim the sugar snap peas and remove tough strings. Peel and mince garlic.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Step 2

2 Cook Chicken

Heat a pan over medium heat, add 12 the butter and 12 Tbsp olive oil. Season the chicken breasts with salt and pepper and cook on each side for 5 minutes until just cooked through (then finish cooking it in the sauce). Transfer chicken to a plate and cover with foil to keep warm. Keep the pan for step 4.

Tip! Using oil and butter is helpful as the butter adds flavour and the oil stops the butter from burning.

Step 3

3 Cook Veg

Add the potatoes to a pot of salted water over high heat. Bring to the boil and cook until just tender, about 8-10 minutes. Add the sugar snap peas for the last 2 minutes and cook until bright green and tender but still with some bite.

Tip! You can use the microwave or a steamer basket if you prefer.

Step 4

4 Make Sauce

Add garlic to the same pan used for the chicken and saute for 1 minute or until fragrant. Add the sundried tomato pieces and white wine, simmer for 1 minute or until reduced by half. Add the stock cream and 14 cup of water. Return chicken to the sauce and simmer for 5 minutes until thickened slightly.

Tip! Be careful not to brown the garlic.

Step 5

5 You Plate It

Add spinach and half the basil and stir to wilt. Check seasoning and adjust if necessary. Butter and season the cooked veg with salt and pepper and divide amongst plates. Place one chicken breast per plate and spoon the sauce over it. Sprinkle over the remaining basil to serve.

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