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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