Poultry
Healthy Peanut Crusted Chicken Pad Thai
Katelyn Wallace
Serves 4
Ingredients Method
200g dried rice stick noodles
500g chicken tenderloins, trimmed
2tbsp plain flour 2 eggwhites, lightly beaten 1 cup crushed peanuts 3 eggs, lightly beaten
125g baby corn, halved lengthways
1 carrot, cut into matchsticks 120g snow peas 2 garlic cloves, crushed 1 long red chilli, sliced ⅓ cup salt-reduced chicken stock 2 tbsp. salt-reduced soy sauce 2 tbsp. sweet chilli sauce
½ cup coriander leaves, plus extra to serve
Lime wedges, to serve
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Preheat oven to 180 degrees or 160 degrees( fan). Line a baking tray with baking paper. Prepare noodles according to packet directions. Drain. Meanwhile, dust the chicken with flour, shaking off excess. Dip in eggwhite and lightly coat with peanuts. Heat 1 tablespoon of oil in a frying pan on medium heat. Cook chicken, in batches, for 1 minute each side, until golden. Place on prepared tray and bake for 5-10 minutes, until cooked through. Wipe out pan. Heat remaining oil on medium. Add egg, swirling to coat base of pan. Cook for 1-2 minutes, until set. Turn and cook for 1 minute. Slice onto a board, roll up and thinly slice. Add corn to pan. Cook for 2 minutes. Add carrot and snow peas. Cook for 1 minute. Add garlic and chilli. Cook for 1 minute. Add noodles, stock and sauces. Stir-fry for 1-2 minutes, until heated through. Add coriander and omelette. Toss to combine. Cut chicken in half lengthways. Top noodles with chicken and serve with lime wedges.
Chicken, Spinach & Artichoke Pasta Bake
Dora Cassiani & Francesca Panunzio
Ingredients Method
500gm packet rigatoni pasta
1 batch Alfredo sauce( or 1 jar of your favourite store-bought brand) 3 cups cooked chicken, roughly chopped or shredded
1( 10oz.) package frozen chopped spinach
1( 14oz.) can of water-packed quartered artichoke hearts, drained 8 oz. whole-milk mozzarella cheese, shredded
½ cup Parmesan cheese, grated Iodized salt ½ tsp. fresh cracked pepper
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Preheat oven to 200 degrees. Spray a large baking dish with non-stick spray and set aside. Boil a large pot of water and season with 1 tablespoon of salt. Add pasta and cook for 7 minutes. Drain and return back to large pot. Add the sauce, chicken, spinach, artichokes, 1 teaspoon of salt, and black pepper to the pasta. Stir to combine. Season to taste with additional salt and pepper if necessary. Pour half of the Pasta into the bottom of baking dish. Top with half of the mozzarella. Top with remaining Pasta mixture and finish with the remaining mozzarella. Bake until heated through and browned on top( about 30 minutes). Serve with fresh salad and crusty bread and a glass of your best Shiraz.
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