Chillichickennoodleswithcorianderpesto Recipes

CHICKEN AND CORN CHILI

Chicken and Corn Chili image

This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.

Provided by Sarah Jane

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 12h15m

Yield 6

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

Steps:

Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.6 g, Cholesterol 40.6 mg, Fat 2.3 g, Fiber 5.1 g, Protein 20.4 g, SaturatedFat 0.6 g, Sodium 1012.4 mg, Sugar 5.3 g

TAGLIATELLE WITH CORIANDER PESTO

Tagliatelle with Coriander Pesto image

Fresh tagliatelli, coated in a delicious and nutty homemade coriander (cilantro) pesto! Perfect and scrumptious side dish or vegetarian main dish!

Provided by Melanie Booth

Categories Vegetarian Side Dishes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 bunch chopped fresh cilantro
6 tablespoons pine nuts
1 teaspoon lemon juice, or to taste
⅓ cup crumbled feta cheese
salt and ground black pepper to taste
½ cup olive oil
1 (12 ounce) package dry tagliatelle or wide fettucine pasta
1 teaspoon extra-virgin olive oil

Steps:

Place the cilantro, pine nuts, lemon juice, feta cheese, salt, and black pepper into the work bowl of a food processor, and pulse several times to mince the ingredients. Drizzle in 1/2 cup of olive oil with the machine running, and process until the pesto is a slightly textured paste.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Place the cooked pasta into a large serving bowl, and toss with the pesto. Drizzle a bit of extra-virgin olive oil over the pasta, and serve hot.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 64.8 g, Cholesterol 11.1 mg, Fat 39.4 g, Fiber 3.9 g, Protein 16.5 g, SaturatedFat 7.2 g, Sodium 190.1 mg, Sugar 3.9 g

CHILLI CHICKEN NOODLES WITH CORIANDER PESTO

Chilli Chicken Noodles With Coriander Pesto image

This recipe is the first time I have used Sambal Oelek and it was delicious. I almost didn't make it because the recipe sounded a bit fiddly, but it did say 15 minutes prep and 15 minutes cooking time, so I gave it a go. Absolutely delicious!! It does suggest using peanuts instead of cashews if desired, though I used cashews. Recipe found in the February 2010 issue of Recipes+.

Provided by Kiwi Kathy

Categories One Dish Meal

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup coriander, chopped
1/2 cup parmesan cheese, shaved
1/3 cup cashews, raw and toasted
2 garlic cloves, chopped
2/3 cup vegetable oil
1 tablespoon oil, vegetable
550 g chicken breasts, trimmed
2 tablespoons sambal oelek
1 red onion, large and cut into thin wedges
250 g cherry tomatoes
375 g egg noodles, thin
100 g baby spinach leaves
2 tablespoons lemon juice

Steps:

Process coriander, parmesan, cashews and garlic until smooth.
Cut each chicken breast into half, hoizontally.
Heat the 1 tblsp oil in a large frying pan over a moderate heat. Cook chicken for 3 minutes each side or until cooked. Transfer to a heatproof plate. Brush with sambal oelek. Cover with foil; rest for 5 minutes. Slice.
Add onion and tomatoes to pan. Cook and stir for 2 - 3 minutes or until onion softens. Remove from heat.
Cook noodles in a large saucepan of boiling salted water, stirring occasionally for 3 minutes or until tender. Drain; return to pan. Add chicken, coriander pesto, tomato mixture, spinach leaves and lemon juice. Season with salt. (I only ever use Himalayan Crystal Rock Salt now days - google it to see why). Toss to combine.
Spoon into shallow serving bowls. Serve at once.

Nutrition Facts : Calories 1105.6, Fat 65.8, SaturatedFat 13.2, Cholesterol 177.8, Sodium 398.1, Carbohydrate 79.3, Fiber 5.7, Sugar 6.4, Protein 50.5

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