Chicken Breast - boneless, skinless
Chicken Breast - boneless, skinless - the ever versatile chicken breast, perfect for casseroles, marinating, chopped for stirfrys and curries and BBQ's. Skinless so very low fat.
500g chicken breasts
2 red peppers, halved
1 tbsp olive oil
1 clove garlic, crushed
1 400g can crushed tomatoes
1/2 tsp smoked paprika*
1 tbsp tomato paste
400g fettuccine, parpardelle or other pasta
1 tbsp oil
To roast the red peppers, place the red pepper halves on a baking tray lined with foil. Cook under a preheated grill until the skin is blistered and brown. Remove from the heat and wrap in the foil. Leave for 10 minutes then remove the skin. Cut the red peppers into strips and set aside.
To prepare the sauce, heat the olive oil in a small saucepan. Add the garlic and cook over medium heat for 1 to 2 minutes until it is golden. Add the tomatoes, smoked paprika and tomato paste and simmer for 15 minutes or until it is thick and saucy. If desired, place the sauce into a food processor and process until smooth. Place the sauce back in the saucepan, add the sliced roasted peppers and simmer for a further minute.
Cook the pasta following the packet directions.
Meanwhile BBQ or cook the chicken breasts in a fry pan heated with some olive oil. When brown and cooked through remove from heat and keep warm.
Slice and serve the chicken breasts on the pasta and top with the sauce. If desired serve with parmesan cheese and garnish with Italian parsley.
*Smoked paprika is available in the herbs and spices section of the supermarket. It gives a slightly smoky flavour to the sauce. Substitute with regular paprika if desired.
400g Tegel Lean & Lite Skinless Breast Fillet, sliced
130g packet baby cos lettuce
100g snow peas, blanched
1 pawpaw, peeled, seeds removed and sliced
1/4 cup mint leaves
3 tbsp lemon juice
1 tsp finely grated fresh ginger
1/4 cup Thai sweet chilli sauce
1 tbsp fish sauce
1 tbsp chopped coriander
1 tbsp toasted sesame seeds
To prepare the dressing combine all ingredients in a small bowl. Set aside.
Cut the chicken into slices and cook on a preheated barbecue until chicken is golden brown and cooked through. Toss the warm chicken with the dressing. Cover and chill for ï¿½ hour.
Place the lettuce on a serving platter. Add the snow peas, pawpaw, and mint and toss gently. Top with the chicken and dressing. Serve immediately.