Chicken Pesto Pasta

Written by

Chicken Pesto Pasta
Chicken Pesto Pasta
Need some dinner time inspo!? We’ve got you covered with this tasty Chicken Pesto Pasta dish
Servings:6
Preparation Time:15
Cooking Time:20
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 1 packet Spaghetti
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 5 chicken breasts sliced
  • 1 cup cream
  • 250 grams pesto
  • 1/4 cup squeezed lemon juice
  • 2 cups frozen peas
  • 60 grams parmesan cheese grated

Method

  1. Add pasta to boiling water; cook until according to package directions. When pasta is done, drain well and keep warm.
  2. Meanwhile, cook chicken. In a large saucepan, combine butter, oil, and garlic over medium-high heat. When garlic begins to sizzle, add chicken; sprinkle with salt and pepper.
  3. Stir over medium heat until chicken is almost cooked through, about 4 to 6 minutes. Stir in cream and bring to a simmer; reduce heat to low.
  4. To the chicken mixture, add pesto, lemon juice, peas, and Parmesan cheese. Toss over medium heat until chicken is thoroughly cooked and the mixture is hot.
  5. Place the warm pasta in a dish and top with chicken mixture, serve and enjoy!

Chicken Fried Rice

Written by

Chicken Fried Rice
Chicken Fried Rice
Servings:4
Preparation Time:5
Cooking Time:15
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 1 pinch Black Pepper
  • 1 Broccoli
  • 250 g basil
  • 1 Cauliflower
  • 1 Free Range Egg
  • 1 tbsp olive oil
  • 2 chicken breasts
  • 2 clove garlic
  • 1 onion
  • 1 pinch salt
  • 4 tbsp Soy Sauce

Method

  1. On a medium-high heat, heat oil in a large wok. Add chopped up onion and garlic and brown.
  2. Cut chicken into strips and add to wok and mix up with the onion and garlic. Reduce heat and add the broccoli and cauliflower and stir fry until tender.
  3. Lower heat and little further and push mixture to one side then pour beaten egg on the other side and mix about until scrambled.
  4. Add rice & soy sauce and mix everything together.
  5. Continue to stir fry until everything is cooked thoroughly.

Lime, Chili Stir Fried Chicken & Veg

Written by

Lime, Chili Stir Fried Chicken & Veg
Lime, Chili Stir Fried Chicken & Veg
Servings:2
Preparation Time:5
Cooking Time:10
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 1 handful cashew nuts
  • 1 lime
  • 1 tsp olive oil
  • 2 chicken breasts
  • 1 tsp Chilli Powder
  • 1 pack oriental stir fry

Method

  1. Cut the chicken into little pieces and sprinkle with chili powder and a squeeze of lime.
  2. Heat some oil in a large pan and then add the chicken and vegetables to the pan.
  3. Cook until the chicken is nice and brown, adding a little more chili and lime half way through.
  4. Finely Chop the courgette in long (noodle like strips), while the chicken and vegetables are cooking.
  5. When everything is cooked add in the courgette and cashews and cook for about another 2 minutes, stirring and tossing everything regularly.
  6. Take off the heat and squeeze a little more lime on and serve.

Chicken Pizza

Written by

Chicken Pizza
Chicken Pizza
Servings:2
Preparation Time:5
Cooking Time:20
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 1 pack tomato puree
  • 2 chicken breasts
  • 50 g Goats Cheese
  • 1 onion sliced
  • 1 red pepper sliced
  • 8 walnuts

Method

  1. Oven temperature of 180 degrees, gas mark 6.
  2. Butterfly- cut the chicken breasts and flatten out.
  3. Thinly cover with tomato puree.
  4. Sprinkle peppers and onions over the top.
  5. Place on a baking tray in a pre-heated oven for 15 - 20 minutes.
  6. Remove and sprinkle with goats cheese and walnuts.
  7. Place back in oven for 5 minutes then serve.

Chicken, Avocado, Spinach & Rocket

Written by

Chicken, Avocado, Spinach & Rocket
Chicken, Avocado, Spinach & Rocket
Servings:2
Preparation Time:5
Cooking Time:15
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 1 Avocado peeled, destined and sliced lengthways
  • 1 tsp olive oil
  • 2 chicken breasts skinned and sliced lengthways
  • 1 PACK mixed leaves
  • 1 pinch salt
  • 3 tbsp olive oil
  • 1 tsp Dijon Mustard
  • 1 pinch salt

Method

  1. Season the chicken strips with sea salt and pan fry in oil. Brown the chicken evenly on both sides and cook until firm.
  2. To make the dressing: put the olive oil, cider vinegar, mustard and salt into a bowl and whisk until combined.
  3. Dress the leaves and divide into two bowls.
  4. Arrange the avocado and chicken in each bowl

Garlic and Oregano Chicken

Written by

Garlic and Oregano Chicken
Garlic and Oregano Chicken
This is a really quick and tasty way to make chicken
Servings:4
Preparation Time:10
Cooking Time:12
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 1 tbsp olive oil
  • 4 chicken breasts sliced
  • 2 cloves garlic crushed
  • 2 tsp Oregano
  • 2 tbsp water

Method

  1. Mix the oregano, garlic, olive oil and water together with a pinch of salt.
  2. Add the chicken slices. If you can do this the night before then cover the chicken and leave it in the fridge overnight. You can cook this straight away but even half an hour in the mixture makes a difference.
  3. Heat a non-stick frying pan over a medium to high heat.
  4. Add the chicken slices and cook on each side until golden brown and cooked through, about 10-12 minutes.
  5. Serve with a mixed salad or with frozen peas and corn and baby potatoes.

Honey Glazed Roast Chicken

Written by

Honey Glazed Roast Chicken
Honey Glazed Roast Chicken
Servings:4
Preparation Time:10
Cooking Time:25
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 4 chicken breasts halves on the bone with skin
  • 2 tsp Dijon Mustard
  • 2 cloves garlic Minced
  • 0.25 jar honey
  • 2 tbsp Lemon juice
  • 1 tsp Paprika
  • 0.25 tsp Cayenne
  • salt a pinch
  • Pepper Freshly ground

Method

  1. Preheat the oven to 425°. In a small bowl, stir together the honey, garlic, lemon juice, mustard, paprika and cayenne.
  2. Put the chicken breasts on a rimmed baking sheet.
  3. Using a sharp knife, make 2 deep slashes in each breast.
  4. Season the breasts with salt and black pepper, then brush most of the honey glaze all over them.
  5. Bake for 15 minutes.
  6. Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes longer, until just cooked through.
  7. Remove the chicken breasts from the oven and preheat the broiler.
  8. Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the chicken skin is crisp.
  9. Serve the glazed chicken right away.

Jane’s Satay Chicken with spinach, sweet potato and tomato

Written by

Jane's Satay Chicken with spinach, sweet potato and tomato
Jane's Satay Chicken with spinach, sweet potato and tomato
Warming, hearty and healthy too! Pop the chicken and vegetables on skewers if you're serving for a party.
Servings:6
Preparation Time:20
Cooking Time:30
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 2 chicken breasts
  • 1 large sweet potato cut into bite-size chunks (or 2 medium)
  • 15 cherry tomatoes
  • 1 red pepper
  • 1/2 red chilli chopped
  • 1 tbsp reduced salt soy sauce
  • 1 tsp sesame seed oil
  • 1 tsp no-added-sugar peanut butter
  • 100 g spinach
  • 1 tbsp olive oil

Method

  1. Preheat the oven to 190/fan 170/gas 5.
  2. Make the marinade for the chicken by mixing the chilli with the soy sauce, sesame seed oil and peanut butter in a bowl. Place the chicken in the bowl and leave to marinade for 10 minutes.
  3. Layer the sweet potato and red pepper on a roasting dish and drizzle with a little olive oil. Bake for 10 minutes, then add the cherry tomatoes and bake for another 25-30 minutes until the sweet potato is cooked through.
  4. Place the chicken on a separate baking tray with the marinade and bake for 25-30 minutes until cooked through.
  5. Steam the spinach for 5 minutes.
  6. Serve the chicken on top of the steamed spinach with the roasted vegetables.

Chicken & Veg Pesto Pasta

Written by

Chicken & Veg Pesto Pasta
Chicken & Veg Pesto Pasta
This Chicken & Veg Pesto Pasta is the perfect, quick and easy lunch recipe for your leftover chicken.
Servings:2
Preparation Time:5
Cooking Time:12
Share this recipe:
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Print Recipe

Ingredients

  • 50-75 g Pasta
  • 1 tbsp pesto
  • 2 tomatoes
  • 1 red pepper
  • 1/2 can sweetcorn
  • 2 leftover chicken breasts

Method

  1. Cook the pasta for 10 minutes in a large pan of slightly salted, boiling water, until al-dente.
  2. Chop the tomatoes, red pepper and chicken breast and place in a bowl with the sweetcorn.
  3. Drain the pasta and rinse under the cold tap.
  4. Add the pasta to the bowl with the chicken and vegetables and stir in the pesto.
  5. Divide into 2 lunchboxes and get your bags packed for your mountain adventure.