PESTO CHICKEN AND GNOC­CHI SALAD

Super Food Ideas - - WEEK 1 -

SERVES 4 PREP 15 MIN­UTES COOK 10 MIN­UTES

500g packet gnoc­chi 1 cup firmly packed fresh basil leaves 2 ta­ble­spoons raw cashews, toasted 1 small gar­lic clove, quar­tered ¼ cup finely grated parme­san 60g baby spinach ¹⁄³ cup ex­tra vir­gin olive oil 1 ta­ble­spoon le­mon juice ½ cup drained sun-dried tomato strips 1½ cups shred­ded cooked chicken

1 Cook gnoc­chi in a large saucepan of boil­ing, salted wa­ter, fol­low­ing packet di­rec­tions. Drain. Re­fresh un­der cold wa­ter. Trans­fer to a large bowl. 2 Mean­while, place basil, cashews, gar­lic, parme­san and half the spinach in a small food pro­ces­sor. Process un­til finely chopped. Add oil and le­mon juice. Process un­til al­most smooth and com­bined. Sea­son. 3 Add pesto to gnoc­chi. Toss to com­bine. Add tomato, chicken and re­main­ing spinach. Sea­son with salt and pep­per. Toss gen­tly to com­bine. Serve. NU­TRI­TION: (per serve) 2162kj; 28.6g fat; 5.8g sat fat; 26.3g pro­tein; 34.5g carbs; 6g fi­bre; 50mg chol; 451mg sodium.

CRUMBED PORK STEAKS WITH AP­PLE MASH

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