Creamy Basil Chicken with Mash and Roasted Veggies

Steps

1. Preheat oven to 230°C. Bring a medium pot of salted water to the boil.
2. Cook mash Cook potatoes in pot of boiling water for 12-15 minutes, until very soft. Drain and mash with cream and a knob of butter, until smooth. Season to taste.
3. Cook veggies Cut carrot into 1cm rounds and broccoli into small florets. Toss on a lined oven tray with a drizzle of oil and season. Roast on middle-upper oven rack for about 15 minutes, until tender.
4. Marinate and sear chicken Pat chicken dry, place in a medium bowl with chicken marinade and mix to coat. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 2 minutes each side, until browned. Increase heat to high.
5. Cook chicken Pour wine/stock into pan and scrape pan with a wooden spoon to remove any brownings. Simmer for 1-2 minutes, until liquid has reduced by half. Reduce heat to medium. Add cream and cook for 2-3 minutes, until chicken is cooked through and sauce is thick and creamy.
6. Finish chicken and veggies Remove pan from heat and allow to cool slightly before folding through basil pesto. Season to taste (if needed). Remove roast vegetables from oven and toss through spinach until just wilted. Season to taste.
7. To serve Spoon mash into bowls and top with creamy basil chicken. Serve roasted veggies on the side and sprinkle over basil.