Chicken, Rocket and Pine Nut Pasta

During the summer, I really enjoy dressing my pasta with a lighter sauce. This recipe is one to try when you are bored of the same old tomato doused pasta. The tanginess of the mustard dressing complements the peppery rocket flavour, while the crunchy toasted pine nuts add another texture dimension to the dish.

Chicken, Rocket and Pine Nut Pasta

Time:
Preparation: 10 mins
Cooking Time: 20 minutes

Portion Control:
Serves 4

Ingredients:
2 large chicken breasts
250g of fusilli pasta
1 onion, peeled and thinly sliced
75ml or 5 tbsp of Greek yoghurt
15ml or 1 tbsp of course grain mustard
125g of rocket
15ml (1tbsp) white wine vinegar
15g (1tbsp) of light brown (muscavado sugar)
Pine Nuts, toasted
2 garlic cloves, peeled and crushed
30 ml (2tbsp) of olive oil
100ml of water
Salt and pepper for seasoning

Directions:

• Slice each chicken breast in half horizontally, season with salt and pepper and place between two layers of cling film. Beat with a rolling pin to flatten. For each piece of flattened chicken breast, cut into 4/5 chunks.
• Cook the pasta in a large pan of boiling salted water until "al dente" or according to packet instructions.
• Meanwhile, heat the oil in a frying pan. Add the chicken pieces and fry for about 4 minutes on each side until cooked through. Drain and keep warm. Add the onion to the pan and cook gently for 3 minutes until softened. Stir in the garlic and pine nuts and cook for a further 1 minute.
• Drain the pasta and return to the saucepan. Add the contents of the frying pan, the chicken and the rocket and toss lightly together. Transfer to warmed serving plates.
• Stir the brown sugar, mustard, vinegar and yoghurt into the pan with 100ml of water. Heat through, stirring, for 1 minute without boiling, then spoon over the pasta and serve immediately.

You can use watercress as a replacement for rocket and penne pasta instead of fusilli.

Bon Appétit!

Spicy Chicken Salad with Coriander, Mint and Noodles

We have been spoiled with the long hot sunny days recently and during the warmer periods, there is nothing better than cooling down with a fresh, tasty, zingy salad to treat our taste buds.

The ingredient list may be lengthy but it is so easy to make!

Spicy Chicken Salad with Coriander, Mint & Noodles

Portion Control:
Serves 4

Ingredients:
450g/1lb skinless chicken breast fillets
1 garlic clove, finely chopped
1 teaspoon of medium curry powder
1 tablespoon of muscovado sugar
2 tablespoons of dark soy sauce
2 tablespoons of shredded fresh basil
2 tablespoons of vegetable oil
100g of vermicelli (rice) noodles
1/2 red onion, chopped very finely
large handful of fresh coriander leaves
large handful of fresh mint leaves
50g of mixed baby salad leaves
1 red pepper, cored, seeded and cut into fine strips


For the Dressing:
2 tablespoons of balsamic vinegar
2 tablespoons of dark soy sauce
1 teaspoon of caster sugar
1 tablespoon of chilli sauce
2 tablespoons of vegetable oil

Directions:

1) Cut the chicken into 2.5 cm strips and place in a shallow, non-metallic bowl. In a separate bowl, blend the garlic with the curry powder, muscovado sugar, soy sauce, chilli sauce, basil and vegetable oil.
Pour the marinade over the chicken and use a spoon to ensure all the chicken is coated in the marinade.
Cover the bowl with cling film and leave in fridge for 2 hours. For best results, leave the marinade overnight.
2) When you are satisfied that the chicken has been adequately marinated, turn on the grill to high.
Arrange the chicken pieces on a foil-lined grill rack and cook for 4-5 minutes without turning.
Remove from the grill and cover with foil to finish cooking and to retain heat.
3) At the same time, place the vermicelli (rice) noodles in a large bowl and cover with bowling water. Leave until soft, about 8-10 minutes.
4) Place the sliced red onion in iced water; this will make the onion crisper and slightly mellow the flavour.
5) Drain the noodles and the red onion well and place in a large bowl. Add the coriander, mint, salad leaves and red pepper.
6) In a separate small bowl, mix together the balsamic vinegar, soy sauce, chilli sauce, sugar and vegetable oil.
7) To serve, add the chicken strips and remaining juices with the dressing to the salad. Toss the salad gently before serving onto plates.

Has this inspired you to make the same dish? You can always use prawns as an alternative to chicken.
Let me know what you think ;-)
Bon Appétit!

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