Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 27/04/24. See terms.
Join now
Photo of Pan-fried chicken with almond and olive salsa by WW

Pan-fried chicken with almond and olive salsa

9
Points®
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

Dry pasta

75 g, risoni

Artichoke hearts, canned, rinsed, drained

120 g, chopped, (170g jar)

Chicken thigh, skinless, raw

270 g, fat trimmed, (buy 300g)

Flaked almonds

1 tbs, toasted

Pitted green olives

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.

You might like

You might like