“What’s for dinner?”
The dread-inducing daily question. Luckily these three speedy dinners are delicious, tasty and super quick to put together. Pep up some penne pasta and chicken with some smokey chorizo; this dish uses store cupboard ingredients largely, so you don’t even have to hit the shops during the hectic post work panic. Try our healthy take on the Indian classic Butter Chicken to satisfy that midweek takeaway craving. Or enjoy a light summery salad bursting with flavour along with a healthy kick.
Chicken and Chorizo pasta
Serves 4
- 300g penne pasta
- 40g, chorizo, peeled and diced
- 1/2 small red onion
- 100g mushrooms
- 40g sun-dried tomatoes
- 300g Green Isle Heat & Eat Natural Chicken Breast Pieces
- 2 tablespoons tomato paste
- 100ml water
- 6 tablespoons mascarpone (or cream cheese)
- Grated parmesan and freshly ground black pepper to serve (optional)
Directions:
1. Cook the pasta in salted boiled water and until tender, drain and rinse.
2. Peel and slice the chorizo and the red onion. Slice the mushrooms and the sun-dried tomatoes.
3. Place a non-stick pan over a medium high heat, add the chorizo, the red onion, the mushrooms and the sun-dried tomatoes and stir over the heat to prevent sticking. Add the Green Isle chicken pieces and continue cooking until the onions are softened and the chicken is browned as per cooking instructions (should take approximately 10 minutes).
4. Increase the heat, add the tomato paste and stir in. Pour in the water and allow to bubble for a few minutes before stirring in the mascarpone.
5. Add the cooked pasta and mix well to coat the pasta thoroughly and heat through. Divide between 4 bowls and serve topped with a little freshly ground black pepper and grated parmesan.
Healthy Butter Chicken Curry
Serves 4
Ingredients:
- 1 tbsp butter
- 300g Green Isle Heat & Eat Natural Chicken Breast Pieces
- 1 onion, finely sliced
- 1 large garlic clove, crushed
- 2 tablespoon fresh ginger, grated
- 1 tablespoon cumin
- 2 tablespoon garam marsala
- 1/2 tablespoon ground cardamom
- A handful of coriander (stalk and leaves), finely chopped
- 1 tin (400g) diced tomatoes
- 180ml (3/4 cup) chicken stock
- 180ml (3/4 cup) low fat Greek yoghurt
- 2 cups cooked rice or cauliflower rice*
- coriander leaves to serve
Directions:
1. Heat a large non-stick frying pan on a medium heat and add half the butter. Add Green Isle Chicken pieces and onion and cook for 10 minutes until browned.
2. Add the remaining butter, as well as the garlic, ginger, cumin, garam marsala, cardamom and coriander. Cook for 1-2 minutes before adding the tomatoes and chicken stock.
3. Increase the heat and bring to the boil, then reduce the heat and simmer for about 10 minutes to allow the sauce to thicken. Stir in the yoghurt.
4. Gently heat up again and serve on rice (or cauliflower rice) with fresh coriander leaves sprinkled over.
*Make cauliflower rice for four by grating or blending a small head of cauliflower and then dry frying in a non-stick pan with a pinch of salt until it is warmed through.
Thai-style Chicken Salad with Peanut Dressing
Serves 2
Ingredients:
- 300g Green Isle Heat & Eat Cajun Torn Chicken Breast (defrost before use)
- 1 carrot
- 2 teaspoons crunchy peanut butter
- 1 teaspoons miso paste
- Juice of half a lime
- 3 tablespoons water
- 1 teaspoon soft brown sugar
- ½ red chilli, deseeded and finely diced (optional, omit if serving young children)
- 1 red pepper, deseeded and thinly sliced
- 2 spring onions, sliced
- 1 head of baby gem lettuce, roughly shredded
- 40g mix of fresh basil, mint and coriander, finely chopped
- 60g roasted cashew nuts
Directions:
1. Peel and thinly slice the carrot into matchsticks.
2. Put the crunchy peanut butter, the dark miso, the lime juice, the water, the brown sugar and the chilli in a large bowl and whisk everything together until they are well-combined.
3. Add the carrot matchsticks, the thinly sliced red pepper, the sliced spring onions, the roughly shredded baby gem lettuce, the roughly chopped fresh basil, the roughly chopped fresh mint and the roughly chopped fresh coriander, along with the Green Isle Cajun Torn chicken breast to the bowl of dressing and toss thoroughly to evenly coat all the components.
4. Divide the mixture between two bowls and scatter the roasted cashew nuts over the top.
Introducing a new range of ‘Heat and Eat’ premium chicken products from Green Isle. There are 4 products in the range and all are made from 100% chicken breast (no chopped or formed chicken). The chicken is ‘ready cooked’ so there is no need to defrost, simply add directly into you cooking e.g. a stir fry or casserole. Alternatively you can defrost overnight and add to sandwiches, wraps or salads. For more, visit Green Isle Foods.
