Julie Goodwin’s Broccolini Pesto with Poached Chicken
Super fast and something a little bit different. Vibrant broccolini makes a fresh, zingy pesto that goes beautifully with simple poached chicken.
30 mins
4
All Year
Have dinner done in under 30 with this delicious and nutritious stir-fry! Broccolini® adds a crunchy texture with a slight peppery taste that the whole family is sure to love!
Recipe supplied by Perfection Fresh Australia
Ingredients
- 2 bunches Broccolini®
- 400g packet shelf-fresh, wholegrain wok-ready noodles (see tip)
- 600g chicken breast fillets, thinly sliced crossways
- 175g Minicaps® baby capsicums, sliced
- 4 green shallots, thinly sliced
- 2 tbs reduced salt soy sauce
- 2 tbs maple syrup
- 2 tbs unsalted, dry roasted peanuts, chopped
Method
- Cut the Broccolini® in half crossways.
- Place the noodles in a large heatproof bowl. Cover with boiling water. Stir to separate the noodles. Stand for 2 minutes. Drain, refresh under cold water. Drain well.
- Heat a lightly oiled, large non-stick frying pan or wok over high heat until hot. Add half the chicken in a single layer. Cook for 2 minutes on each side or until light golden and just cooked through. Remove to a plate. Repeat with remaining chicken.
- Add the Broccolini®, Minicaps® baby capsicums and 1 tablespoon of water to the hot pan. Stir-fry for 3 minutes or until the Broccolini® is just tender.
- Return all the chicken to the pan with the noodles, green shallots, and combined soy sauce and maple syrup. Cook, stirring, for 1-2 minutes, until hot.
- Sprinkle with peanuts. Serve.
Tips
Shelf-fresh, wholegrain wok-ready noodles are available from the noodle section at your local grocery store.
Use about ½ tablespoon of heart healthy oil such as peanut, sunflower or canola to lightly oil the pan.
For a touch of heat, serve sprinkled with sliced fresh chilli or dried chilli flakes.