Pan-fried chicken with almond and olive salsa
75 g, risoni
Artichoke hearts, canned, rinsed, drained
120 g, chopped, (170g jar)
skinless chicken thigh
270 g, fat trimmed, (buy 300g)
1 tbs, toasted
green olives, drained
30 g, pitted, chopped
fresh flat-leaf parsley
1 x 3 second spray(s)
- 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,
- 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.
- 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.