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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