Our recipe for wellbeing
Zucchini Noodles in a Creamy Sundried Tomato Sauce & Chicken
Sandra Uzunoska
Serves 6
Ingredients Method
1 tbsp . butter
700g chicken thigh fillets , cut into strips
120g fresh semi-dried tomato strips in oil , chopped
100g jarred sun dried tomatoes in oil , chopped
4 cloves garlic , peeled and crushed
300ml 1¼ cup thickened cream , reduced fat or full fat ( or half and half )
1 cup shaved Parmesan cheese Salt to taste Dried basil seasoning Red chilli flakes
2 large zucchini ( or summer squash ), made into zoodles ( use a vegetable grater if you don ’ t have a Zoodle grater )
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Heat the butter in a pan / skillet over medium high heat . Add the chicken strips and sprinkle with salt . Pan-fry until the chicken is golden brown on all sides are cooked through . Add both semi-dried and sun dried tomatoes with 1 tablespoon of the oil from the jar ( optional , it ’ s just to add extra flavour ), and add the garlic . Sauté until fragrant . While the chicken is browning , prepare your zoodles with a zoodle maker or with a normal vegetable peeler . Lower heat , add the cream and the Parmesan cheese ; simmer while stirring until the cheese has melted through . Sprinkle over salt , basil and red chilli flakes to your taste . TStir through the zoodles and continue to simmer until the zoodles have softened to your liking ( about 5-8 minutes ) and serve .
Rice Paper Rolls with Chicken
Shu-Hui Yang
Ingredients Method
1 cup shredded BBQ chicken
⅛ Chinese cabbage ( wombok ), finely shredded
½ cup beansprouts , trimmed
1 small red capsicum , thinly sliced
⅓ cup fresh mint leaves ½ cup fresh coriander leaves 1 lime , juiced 1 tbsp . fish sauce
12 x 22cm rice paper rounds sweet chilli sauce , to serve
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Combine chicken , cabbage , beansprouts , capsicum , mint , ⅓ cup coriander , and 2 tablespoons of lime juice and fish sauce in a large bowl . Place 1 rice paper in a medium bowl of lukewarm water for 15 seconds or until just soft . Place on a clean tea towel or paper towel . Arrange ¼ cup of the chicken mixture along the centre of rice paper . Fold ends in and roll up firmly to enclose filling . Repeat with remaining rice paper rounds and filling . Serve with sweet chilli sauce and remaining coriander .
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