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Ingredients:

- 1/4 cup reduced-sodium chicken broth
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons bottled chinese hoisin sauce (essential)
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 2 teaspoons toasted sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/8 teaspoon black pepper

Salad

- 12 ounces boneless skinless chicken breasts
- 4 ounces angel hair pasta
- 3 medium nectarines or 3 medium peaches, sliced
- 2 cups baby bok choy, shredded
- 2 green onions, sliced

Serve 4
Calories 348.9

1. Whisk together the dressing ingredients until very well combined.

2. Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.

3. Drain and let cool slightly and cut into bite size pieces.

4. Cook pasta according to package directions.

5. Drain and toss with 3 tablespoons of dressing.

6. Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions.

7. Drizzle with remaining dressing.

Asian Chicken and Pasta Salad

Spinach tagliatelle with veal

ingredients

  • 450g/1lb thin veal escalopes, cut into thin strips plain flour, seasoned
  • 50g/2oz butter
  • 1 onion, sliced
  • 125ml/4fl oz dry white wine
  • 4 tablespoons chicken stock
  • 175ml/6fl oz double cream
  • 600g/11⁄4lb fresh spinach tagliatelle
  • 3 tablespoons freshly grated Parmesan cheese
  • salt and freshly ground
  • black pepper

Serve 4

  • Dredge the veal strips with the seasoned flour. Melt the butter in a frying pan. Add the veal strips and sauté until browned. Remove with a slotted spoon, and set aside.
  • Add the onion to the pan and sauté until soft and golden. Pour in the wine and cook rapidly to reduce the liquid. Add the stock and cream, and season with salt and pepper. Reduce the sauce again until it is thick and creamy, adding the veal towards the end.
  • Meanwhile, cook the tagliatelle in a large pan of lightly salted boiling water until al dente. Drain and transfer to a warm serving dish.
  • Stir 1 tablespoon of the Parmesan through the sauce, then pour the sauce over the pasta and toss gently to mix through. Serve immediately, sprinkled with the remaining Parmesan.

Spinach Tagliatelle With Veal

Delicious Rice Salad For Vegan


ingredients

- 300g/11oz long-grain rice

- 75g/3oz frozen peas

- 3 spring onions, sliced

- 1 green pepper, finely diced

- 1 red pepper, finely diced

- 275g/10oz canned sweetcorn kernels, drained

- 15g/1⁄2 oz fresh mint, chopped

For the dressing

- 125ml/4fl oz extra virgin olive oil

- 2 tablespoons freshly squeezed lemon juice

- 1 garlic clove, crushed

- 1 teaspoon granulated sugar

- salt and freshly ground

- black pepper


Serves 6–8

  • Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.

  • Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
  • To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
  • Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl. 
  • Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving. 

Delicious Rice Salad For Vegan

Pesto Chicken Salad
Pesto Chicken Salad

ingredients


  • 450g/1lb dried spiral pasta such as fusilli
  • 125ml/4fl oz olive oil
  • 2 tablespoons chopped pine nuts
  • 2 tablespoons chopped fresh basil leaves
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 900g/2lb skinless chicken thigh fillet, cubed
  • 125ml/4fl oz red wine
  • 1 tomato, diced
  • 2 small carrots, chopped salt and freshly ground black pepper

Serve 4


  • Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a little of the cooking water to keep moist. Cool while you make the rest of the salad.
  • To make the dressing, mix the olive oil, pine nuts, basil, onion and garlic in a bowl. Season with salt and pepper. Refrigerate while you cook the chicken.
  • Simmer the chicken cubes over a medium-high heat with 1 teaspoon salt and the red wine, stirring constantly, for about 10 minutes. When done, drain off the liquid.
  • Toss together the chicken, dressing, tomato, carrots and pasta to serve.

Pesto Chicken Salad

Pasta Healthy Salad
Pasta Healthy Salad

ingredients


  • 450g/1lb penne 
  • 100g/4oz fresh basil leaves
  • 2 garlic cloves, crushed
  • 50g/2oz Parmesan cheese, freshly grated
  • 2 tablespoons pine nuts, toasted
  • 75ml/3fl oz olive oil
  • 250g/9oz cherry tomatoes, halved
  • 1 small red onion, sliced into thin wedges
  • 150g/5oz pitted black olives

Serve 6-8


  • Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a very little of the cooking water to keep moist. Set aside to cool while you make the pesto.
  • Blend or process the basil, garlic, Parmesan and pine nuts until roughly chopped. With the motor running, add the oil in a thin stream until well combined.
  • Put the pasta in a large bowl, stir in the pesto and mix well. Add the tomatoes, onion and olives. Stir gently. Chill for 1 hour, then serve.

Pasta Healthy Salad

Spinach tagliatelle with veal
Spinach tagliatelle with veal

ingredients


  • 450g/1lb thin veal escalopes, cut into thin strips
  • plain flour, seasoned
  • 50g/2oz butter
  • 1 onion, sliced
  • 125ml/4fl oz dry white wine
  • 4 tablespoons chicken stock
  • 175ml/6fl oz double cream
  • 600g/11⁄4lb fresh spinach tagliatelle
  • 3 tablespoons freshly grated Parmesan cheese
  • salt and freshly ground black pepper

Serve 4



  • Dredge the veal strips with the seasoned flour. Melt the butter in a frying pan. Add the veal strips and sauté until browned. Remove with a slotted spoon, and set aside.
  • Add the onion to the pan and sauté until soft and golden. Pour in the wine and cook rapidly to reduce the liquid. Add the stock and cream, and season with salt and pepper. Reduce the sauce again until it is thick and creamy, adding the veal towards the end.
  • Meanwhile, cook the tagliatelle in a large pan of lightly salted boiling water until al dente. Drain and transfer to a warm serving dish. 
  • Stir 1 tablespoon of the Parmesan through the sauce, then pour the sauce over the pasta and toss gently to mix through. Serve immediately, sprinkled with the remaining Parmesan.

Spinach tagliatelle with veal

Pasta with caviar
Pasta with caviar

ingredients


  • 225g/8oz fresh vermicelli
  • 75g/3oz unsalted butter
  • 100g/4oz good-quality caviar
  • 8 fresh chives, chopped
  • 8 quail’s eggs, soft-boiled and peeled
  • 1 lemon, thinly sliced


Serve 4


  • Cook the pasta in lightly salted boiling water until al dente, then drain, retaining a very little of the cooking water, and toss in the butter. Arrange in swirls on four small serving plates.
  • Put a dollop of caviar in the centre of each mound of pasta, and sprinkle the chives over the top.
  • Garnish each serving with two quail’s eggs and lemon slices.

Pasta with caviar

Vegetarian Spaghetti Sauce
Vegetarian Spaghetti Sauce

ingredients


  • 4 carrots, finely chopped
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely minced
  • 400g/14oz canned cooked kidney beans, drained
  • 400g/14oz canned cooked cannellini beans, drained
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 x 400g/14oz cans chopped plum tomatoes
  • 50ml/2fl oz tomato purée
  • 100g/4oz mushrooms, sliced
  • 275g/10oz broccoli
  • 1⁄4 teaspoon freshly ground black pepper


Serve 8


  • Sweat the carrots and onion in the oil in a large non-stick saucepan for 5 minutes until softened. Add the garlic and sweat for a further 30 seconds.
  • Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato purée and mushrooms. Simmer, covered, for 25 minutes. Add the broccoli and pepper, and cook for about 5 minutes until the broccoli is tender but still with a bite.
  • Serve hot over freshly cooked spaghetti.

Vegetarian Spaghetti Sauce