FEATURED RECIPE
Chicken with red Pesto Pasta (Italy)
  • 800g A'Saffa Chicken breast fillets
  • 1/2 cup (75g) red pesto or tomato
  • 375g spaghetti
  • 1 cup (70g) dried bread crumbs
  • 1/2 cup finely chopped fresh chives
  • 2 tbsp wholegrain mustard
  • 1/2 cup (125ml) chicken stock

Coat A'Saffa Chicken with half the pesto. Cook spaghetti in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain. Cook A'Saffa Chicken in heated oiled grill until browned all over and cooked through. Cover loosely to keep warm. Heat oiled large saucepan; cook breadcrumbs, stirring, until browned. Stir in spaghetti with remaining pesto, chives, mustard and stock; cook, stirring, until hot. Serve spaghetti with sliced A'Saffa Chicken, and tomato wedges, if desired. Serves 4.

 
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1 tbsp vegetable oil 1 (80g) small brown onion, chopped finely 1 clove garlic, crushed 1 teaspoon black mustard seeds 1/2 teaspoon ground cardamom
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Sweet and sour chicken (China)

800g A'Saffa Chicken drumsticks 440g canned pineapple pieces in natural juice 1 tbsp peanut oil 1 (80g)small brown onion, sliced thinly 1 (350g) large
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Chicken with red Pesto Pasta (Italy)

800g A'Saffa Chicken breast fillets 1/2 cup (75g) red pesto or tomato 375g spaghetti 1 cup (70g) dried bread crumbs 1/2 cup finely chopped fresh chive
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