Chicken & Bacon in Parmesan Sauce

Name: Chicken & Bacon in Parmesan Sauce with green beans, sundried tomatoes & potatoes
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 400 g Potato rounds; 200 g Chicken fillets; 4 slice Bacon; 1 piece Garlic; 150 g Cooking cream; 10 g Fresh basil; 1 piece Red onion; 300 g Green beans; 80 g Parmigiano Reggiano DOP; 50 g Sundried tomatoes; 2 tablespoon [Plant-based] butter; 60 milliliters Water; 1 tablespoon Olive oil; to taste Salt and pepper

with green beans, sundried tomatoes & potatoes

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Did you know that Parmigiano Reggiano gets its name from where it is produced? Namely the Italian provinces of Parma and Reggio Emilia.

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

200 g

Potato rounds

100 g

Chicken fillets

2 slice

Bacon

½ piece

Garlic

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

5 g

Fresh basil

(May be present: Selderij)

½ piece

Red onion

150 g

Green beans

40 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

30 g

Sundried tomatoes

Not included in your delivery

1 tablespoon

[Plant-based] butter

30 milliliters

Water

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3648 kJ

Calories872 kcal

Fat49.5 g

Saturated Fat27.6 g

Carbohydrate49 g

Sugar12 g

Dietary Fiber12.1 g

Protein52.3 g

Salt2 g

Potassium862.5 mg

Calcium133.3 mg

Iron2.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan

•Casserole with Lid

Cooking Steps

Heat a drizzle of olive oil in a frying pan over medium-high heat.
Fry the potato rounds for 15 minutes, seasoning to taste with salt and pepper (see Tip).
Slice the onion into thin half rings. Trim the ends off the green beans.
Melt a knob of butter in a deep frying pan over medium-high heat and fry the onion for 1 - 2 minutes.

Tip: use an extra pan if you're cooking for more than two people.

Add the green beans and the water (see pantry for amount). Cover with the lid and stew for 6 - 8 minutes, stirring occasionally.
Remove the lid and cook for another 4 minutes.
In another frying pan, melt a knob of butter over medium-high heat.
Fry the chicken fillets with the bacon for 3 - 4 minutes. In the meantime, crush or mince the garlic in the meantime and grate the Parmigiano Reggiano.

Remove the bacon from the pan and set aside, then add the garlic and fry for 1 minute.
Add the cream, the cheese and 1 - 2 tbsp of water per person, then lower the heat and allow to reduce for 2 - 3 minutes.
Taste and season with salt and pepper as necessary.
Finely chop the sundried tomatoes and stir them into the green beans. Season to taste with salt and pepper.

Finely chop the basil.
Serve the potato rounds on plates with the green beans and chicken alongside.
Top the chicken with the creamy sauce, then crumble over the bacon and garnish with the basil.

Did you know... green beans are high in potassium, which helps maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which help you to feel more energised.