chicken

Roast Chicken and Broccoli Pasta

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Ingredients:

  • 1/2 white onion
  • 1 tablespoon olive oil
  • 4 cloves of garlic
  • Broccoli x2
  • 500ml chicken stock
  • 1 chicken stock cube
  • 1/2 teaspoon of garlic powder
  • 300ml cream
  • Juice of 1 lemon
  • Seasoning – parsley, oregano, basil, salt and pepper
  • 2 cups mozarella
  • 2 cups cheddar
  • 1 cup parmesan
  • 1 ready roast chicken

Recipe:

  1. Add olive oil to a large frying pan, finely chop the onion, and fry until brown
  2. Add the garlic and chopped broccoli, fry off for several minutes on a medium heat
  3. Add the chicken stock, chicken stock cube and garlic powder to the pan, cover, and let the broccoli cook for 5 minutes
  4. Start cooking the pasta in a separate pan
  5. Once the broccoli is al dente, add the lemon juice, cream, seasoning and cheese. Combine all ingredients and keep on a medium heat for several minutes until the pasta is al dente
  6. Once the pasta is al dente, add it to the frying pan
  7. Shred the roast chicken and add it to the pan at the very end, mix well

Thai Chicken Salad

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Ingredients:

  • 1/4 red cabbage
  • 1/4 white cabbage
  • 1 carrot
  • 2 spring onions
  • 1 large cucumber
  • 1 roast chicken
  • 1 packet of crispy noodles
  • A handful of cilantro
  • 1 small bag of peanuts

 

  • For the dressing:
  • 2 tablespoons of peanut oil
  • 5 cloves of garlic
  • 1 red chili
  • 4 tablespoons of dark soy sauce
  • 4 tablespoons of peanut butter
  • 1 tablespoon of sugar
  • The juice of 1 lime
  • 1 tablespoon of rice wine vinegar
  • 1 teaspoon of fish sauace
  • 3 tablespoons of water
  • A pinch of salt and pepper

Recipe:

  1. Grate and chop all vegetables and add to a large bowl, including the shredded chicken, peanuts, crispy noodles and cilantro
  2. Place oil in a pan and put on a low heat
  3. Fry off the garlic and add all of the other dressing ingredients
  4. Add dressing to the bowl and mix well