Photo of Pan-fried chicken with almond and olive salsa by WW

Pan-fried chicken with almond and olive salsa

9
9
9
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
2
Difficulty
Moderate
Swap tomato salsa for something a bit different. This nutty olive mix is a perfect pair with pasta.

Ingredients

Pasta

75 g, risoni

Artichoke hearts, canned, rinsed, drained

120 g, chopped, (170g jar)

Skinless chicken thigh

270 g, fat trimmed, (buy 300g)

Flaked almonds

1 tbs, toasted

Green olives, drained

30 g, pitted, chopped

Fresh flat-leaf parsley

¼ cup(s)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook pasta in a small saucepan of boiling salted water following packet instructions, or until just tender. Drain and return to pan. Add artichokes, tossing to combine,
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add chicken and cook for 4–5 minutes each side or until cooked through.
  3. To make salsa, combine almonds, olives and parsley in a small bowl. Arrange pasta on plates. Top with chicken and salsa, then serve with steamed green beans on the side.

Notes

SERVING SUGGESTION: Steamed green beans.