Related Searches: Pesto Risotto, Chicken Tomato Risotto
... with remaining oil and season. Bake in oven for 20 minutes, while the risotto is cooking. Rest chicken for 5 minutes, then slice. Meanwhile, pulse kale with pesto and lemon juice to a paste in a food processor. Top ...
... to rest for 5 minutes before serving. Serve by garnishing with a couple of drops of Barilla's Pesto Genovese. Categories: High fibre; Low sugar; Entrees; Italian; Risotto; High protein; Chicken; Spring. Complexity: 3.
... tbs olive oil, 0.66 cup prepared basil pesto, 1 pinch salt. Method: Heat chicken stock in a large saucepan. Keep warm at ... Seafood free; Soy free; Spinach; High protein; Risotto; Tomato; Sesame free; Rice. Complexity: 3.
... , oil and 1/4 cup water and process until combined. Season with pepper. Serve risotto topped with roasted truss tomatoes, ricotta and rocket pesto. Categories: Amanda; Low sugar; Healthier easier; Low salt; High protein ...
... , halved, 40 g cashews toasted, 150 g smoked salmon, 1 clove garlic crushed. Method: To make the perfect pesto, process basil, kale, cashews, parmesan, oil, garlic and lemon juice in a small food processor until finely ...
... tender. Add garlic and cook for 1 minute, stirring, or until fragrant. Divide risotto among plates. Serve topped with pesto, mushroom mixture, basil and parmesan. Categories: Lunch; Dinner; Low sugar; Italian; Seafood ...
... easy midweek dinner. Ingredients: 270 ml coconut milk, 2 tbs red curry paste, 1.5 tbs caster sugar, 500 g chicken thigh fillets halved, 1 tbs peanut oil, 0.5 cup smooth natural peanut butter, 3 tsp soy sauce, 3 tsp rice ...
... the sauce over a medium heat until all combined, simmering until thick. Heat oil in a medium saucepan. Coat chicken in corn flour or rice flour. Dust off excess flour and deep fry until golden. Repeat in small batches ...
... your palm. Squeeze gently to form an oblong. Cup and press ends in to ensure rice sticks together. Place 1 chicken slice on top of rice, followed by 1 avocado wedge. Wrap a nori strip around stack to secure (trim excess ...
... breasts into half length ways (horizontally) in two or three pieces depending on how thick the chicken breast is. Then cut each piece into long thin strips. Chop the spring onions & slice the capsicum into strips. Cook ...
... is well coated. Transfer to dish. Addcup water. Bake, turning every 15 minutes, for 45 minutes or until chicken is golden and cooked through. Cover dish with foil and rest for 5 minutes. Meanwhile, make slaw according to ...
... egg yolks and lemon juice until well combined. Return broth to a gentle simmer over low heat. Add shredded chicken and cook for 2 minutes or until heated through. Remove pan from heat. Gradually add egg mixture, stirring ...
... 0.75 cup kecap manis, 1.5 tsp ground turmeric, 0.5 lemon, 0.75 cup organic coconut milk, 12 large chicken wings, 1 handful kaffir lime leaves crushed, 2 tbs roasted sesame dressing. Method: Preheat oven to 200°C. Line 2 ...
... verjuice, oil, zest, oregano, mustard, 1 tsp salt and 1/2 tsp ground pepper in a small jug. Pour over chicken and marinate for 20 minutes. Preheat oven to 220°C. Line a large baking tray with baking paper. Combine rice ...
... tbs coriander stems, 2 tbs coriander leaves, 0.5 small pineapple, 1 red onion, 0.25 cup alfalfa sprouts, 1 kg chicken breast fillets, 0.33 cup tomato sauce, 1 tsp garlic powder, 5 ml extra virgin olive oil spray, 2.5 cup ...
... as per packet instructions. Keep warm. Heat oil in a large non-stick frying pan over medium-high heat. Remove chicken from marinade, allowing excess to drain. Add to pan, in batches, and cook for 4 minutes on each side ...
... . Meanwhile, heat 2 tbs extra virgin olive oil in a large flameproof baking dish over medium-high heat. Cook chicken, turning, for 2 minutes on each side or until golden. Add tomatoes and bring to the boil. Bake for ...
... , 1 cup carrot sticks, 1 tsp finely grated ginger, 0.5 brown onion, 1 cup Qukes baby cucumber sticks, 200 g chicken breast, 2 tsp extra virgin olive oil, 1 tsp honey, 2 oranges, 1 tbs reduced-salt soy sauce, 1 tbs sesame ...
... , 0.5 cup light thickened cream for cooking. Method: Heat oil in a large frying pan over medium-high heat. Add chicken and cook for 3 minute on each side or until golden. Transfer to the bowl of a 5.5L slow cooker. Add ...
... . Set aside. Cook leek in same pan for 2-3 mins until softened. Return chicken to the pan add Campbell's condensed cream of chicken soup and cream, stirring until combined. Season to taste. Serve with green beans and ...
... , 2 cup jasmine rice, 0.25 cup coconut, 400 ml coconut milk, 2 tbs olive oil, 1 kg free range chicken wing nibbles, 2 garlic cloves, 1 tbs sriracha chilli sauce. Method: Preheat oven to 220°C/200°C fan-forced. Place ...
... a plate. Cover to keep warm. Return stock to heat and boil until reduced by half. Drain. Slice chicken and transfer to bowls with rice and broccolini. Sprinkle over sesame seeds, spring onion and chilli. Spoon over stock ...
... in a small bowl. Heat half the oil in a wok or large, deep frying pan over high heat. Stir-fry chicken for 3 minutes or until browned and cooked through. Transfer to a bowl. Heat remaining oil in same wok or frying pan ...
... oil, 1 tbs hulled tahini, 60 g baby spinach leaves, 1 lemon juiced, 1 clove garlic crushed, 2 chicken breast fillets, 25 g baharat style street food seasoning, 2 bunch broccolini trimmed, 450 g microwave brown rice, 200 ...
... and it's ready in 15 minutes. Ingredients: 450 g microwave long grain white rice, 750 g honey soy chicken kebabs removed from skewers, 0.5 cup dry roasted cashews, 500 g prep set go stir-fry mixed vegetables. Method ...
... to combine. Warm tortillas in microwave as per packet instructions. Place one on a board and top with 1/6 cup chicken mixture, 1/4 cup cheese, and some of the onion and capsicum strips. Fold in sides of burrito and roll ...
... chilli chopped, 2 tbs fresh coriander roughly chopped, 1 tsp fresh ginger minced, 0.5 red onion sliced, 250 g chicken thigh fillets cubed, 0.5 tsp cinnamon, 1 tsp ground coriander, 1 tsp cumin, 2 tsp tomato paste, 0.5 ...
... is cooked through. Meanwhile, heat 1 tsp vegetable oil in a small saucepan over medium heat. Add spices from butter chicken kit and cook for 20 seconds or until fragrant. Add main sauce from kit and cook for 5 minutes or ...
... sugar, 100 g green curry paste, 2 tbs fish sauce, 2 cup green beans, 1 red chilli sliced, 500 g chicken breast thinly sliced, 2 cup jasmine rice steamed, 2 tbs basil leaves, 2 tbs kaffir lime leaves, 3 tbs oil. Method ...
... , covered, for 5 minutes. Fold through ricotta and season. Meanwhile, heat a chargrill pan over medium heat. Cook chicken for 6 minutes on each side or until lightly charred and cooked through. Transfer to a plate and ...
... , seeded, sliced diagonally, 2 cm piece ginger sliced, 4 long green shallots green tops cut into 3cm lengths, 600 g chicken breast fillets, 1.5 tbs kecap manis, 1 tbs rice wine vinegar, 0.33 cup soy sauce, 0.33 cup ...
... to 180°C. Pour stock into pan and place over a medium heat. Bring to the boil and sprinkle rice between chicken. Cover pan with a tight fitting lid and place in oven. Bake for 20 minutes or until liquid has evaporated ...
... seconds!; Ingredients: 0.5 cup soy sauce, 0.33 cup honey, 2 tbs mirin, 1 kg Macro free range whole chicken, 1 cup jasmine rice, 0.5 sheet nori finely chopped, 1 tbs sesame seeds toasted, 2 tbs pickled ginger, 2 spring ...
... cashew stir-fry a go-to weeknight dinner when you're short on time. Ingredients: 400 g chicken breasts thinly sliced, 2 tbs salt-reduced soy sauce, 2 cup microwave brown rice, 500 g frozen stir fry vegetables, 1 tbs ...
... a medium bowl combine oil, zest and juice from half the lemon, garlic and oregano. Add chicken and toss to coat. Season to taste. Cook chicken on a pre heated chargrill or non-stick frypan over medium-high heat, for 5-7 ...
... to cover. Cook on low for 6 hours (or on high for 3 1/2 hours) or until chicken is cooked through. Gently remove chicken from slow cooker and set aside on a large plate. Cover to keep warm. Strain broth through a fine ...
... oil, 1 garlic clove crushed, 0.33 cup pine nuts toasted, 1.2 kg fresh whole chicken. Method: Preheat oven to 200°C. Rinse chicken, inside and out, under cold water and pat dry with paper towel. Combine rice, herbs, half ...
... Ingredients: 0.5 cup tandoori paste, 0.5 cup coriander leaves chopped, 1 Lebanese cucumber cut into wedges, 4 chicken breast fillets, 1 tsp ground cumin, 1 tbs lemon juice, 1 cup natural Greek yoghurt, 3 cup basmati rice ...
... , 1 1/2 cups water, and coriander stems and roots to the boil in a medium saucepan over high heat. Add chicken, reduce heat to medium-low and cook, uncovered, for 12 minutes or until cooked through. Add snow peas to pan ...
... for a quick and easy dinner. Ingredients: 1 cup brown basmati rice, 420 g lentils no added salt, 500 g chicken stir-fry strips, 2 red onions cut into thick wedges, 3 zucchini thinly sliced lengthways, 1 tbs extra virgin ...
... over low heat. Gradually adding in stock until absorbed. When rice is done, stir in parmesan. Categories: High fibre; Lunch; Dinner; Low sugar; Italian; Low saturated fat; Risotto; High protein; Chicken. Complexity: 2.
... or lunch packed with flavour. Ingredients: 1.33 cups Woolworths brown medium grain rice, 2 cups chicken stock, 360 g chicken breast fillets, 2 bunches asparagus trimmed, 1 lemon juiced, 0.25 cup extra virgin olive oil ...
... tbs oil, 60 ml lemon juice, 2 tbs honey, 2 tsp garlic, crushed/minced, 0.25 cup soy sauce, 0.75 cup chicken stock, 1 tbs cornflour, 50 ml water, 1 tsp white sesame seeds, 1 pkt precooked white or brown rice, 2 tbs brown ...
... 0.5 bunch coriander leaves chopped, 2 cm piece ginger grated, 1 onion chopped, 4 cardamom pods crushed, 2 tbs ghee, 2 cup chicken stock, 0.5 cup Greek-style yoghurt, 1 tsp cumin seeds, 1.5 cup basmati rice rinsed, 750 g ...
... paper. Place egg and oil in a shallow bowl and whisk to combine. Place recipe base on a plate. Working with 1 piece of chicken at a time, dip in egg mixture then coat in recipe base. Place on tray. Place half of the ...
This easy-to-make baked chicken risotto is big on flavour. Finish it off with bacon, baby spinach and parmesan for the ultimate family-friendly meal. Ingredients: 1 tbs extra virgin olive oil, 100 g shortcut bacon diced, ...
... the chilli dip ingredients and cook for 6 minutes and then pour into a serving bowl. Now add another 50ml of chicken stock to the pot and add all the garlic dip ingredients and cook for 6 minutes before adding to another ...
... cooked. Method: In a medium bowl, mix together garlic, peanut butter, soy and chilli. Add chicken and stir to coat. Thread chicken onto skewers. Heat oil in a large chargrill pan over medium heat. Add skewers and cook ...
... .25 cup cooking sake, 0.25 cup mirin, 0.25 cup sugar, 1 clove garlic crushed, 8 RSPCA approved chicken thigh fillets, 2 cups jasmine rice steamed, 2 bunches broccolini, 2 spring onions sliced. Method: Combine sauce, sake ...
... tossed in a sweet sticky sauce. Easy to make and super simple, this is a great midweek dish. Ingredients: 800 g chicken breasts diced, 4 tbs soy sauce, 2 tbs hoisin sauce, 1 tbs rice wine vinegar, 1 tbs brown sugar, 0.8 ...
... traybake looks after itself in the oven and the result is a simple but satisfying dinner. Ingredients: 3.2 cups chicken stock hot, made with 1 stock cube, 5 tbs curry paste hot, 1 large red onion peeled and finely sliced ...
... margarine. Replace lid and let stand for 2 minutes. Cut chicken into pieces. Divide risotto amongst serving plates. Sprinkle with parmesan cheese. Top with chicken and serve garnished with thyme leaves. Categories: Lunch ...
... , 250 g Woolworths microwave brown rice cooked as per package instructions, 1 Lebanese cucumber roughly chopped. Method: Combine chicken, soy, ginger, honey and cornflour in a medium bowl. Set aside. Heat oil in a medium ...
... to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place chicken in a bowl, then add seasoning, stirring until well coated. Place chicken, in a single layer, on tray. Spray with oil. Bake for 15 minutes or ...
... , 4 tbs olive oil, 1 onion finely chopped, 500 g celeriac peeled and cut into 2cm pieces, 200 g risotto rice, 2 chicken breast cut into strips. Method: Prepare the sage butter. In a small pan, put 50g butter over a low ...
... the salt and sugar have dissolved. Remove the pot from the stove allowing it to cool to room temperature. Add the chicken to the pot, cover with foil and place it in the fridge for 2 hours to brine the meat. Remove the ...
... : Heat the oil in a large pot set to medium heat for 1 minute, add the chicken to the pot to brown on each side for 5 minutes. Remove the chicken from the pot placing it onto a place or dish. Stir in the onions, sweating ...
... and cook for 8 minutes or until browned. Add simmer sauce and simmer for 2 minutes or until chicken is cooked through. Meanwhile, bring a medium saucepan of water to the boil. Add beanettes and cook for 3 minutes or ...
... mix and 2 tsp soy, and cook for 3 minutes or until vegetables are tender. Transfer to the plate with the chicken. Heat remaining oil in pan over high heat. Add rice and spread it over base of pan. Allow to cook for ...
... on a plate. Preheat a 4L air fryer to 200°C, then line the basket with baking paper. Air-fry chicken, in batches, for 12 minutes or until cooked through and golden-brown. Combine mayonnaise and sweet chilli in a small ...
... rice, these delicious drumsticks will become a weekly favourite. Ingredients: 1.5 kg Woolworths RSPCA Approved chicken drumsticks, 0.75 cup MasterFoods soy, honey & garlic marinade, 115 g Continental oriental fried rice ...
... thinly sliced. Method: Preheat oven to 220°C/200°C fan-forced. Line a large shallow baking tray with baking paper. Place chicken in a large bowl. Add sauce and stir to combine. Transfer to prepared baking tray and spread ...
... tomato to frying pan. Cook for 3-4 minutes or until soft. Add thyme, bay leaf, wine and stock. Add chicken and bring to the boil. Cover and cook, stirring occasionally, for 15 minutes. Remove lid and cook for a further ...
... to frying pan with tomatoes and 1 cup of water. Stir until combined and mixture comes to the boil. Return chicken to pan and cook for 3 minutes or until cooked through. Season. Stir in half the parsley.Spoon mixture onto ...
... cut into 2cm pieces, 0.33 cup mild Indian curry paste, 300 g Woolworths basmati rice rinsed, 1 L salt-reduced chicken stock, 0.33 cup raisins, 1.25 cup frozen peas, 0.5 cup Greek-style yoghurt, 0.5 bunch coriander leaves ...
... . Add rice and cook, stirring for 1 minute. Stir in stock, 200g of tomato and the paprika, then add the chicken back in. Raise the heat and bring to a boil, then lower heat and simmer without stirring, until the liquid ...
... strips and carrot on top of the rice at the nearest end of the nori, along with 3 tbsp of the chicken mixture in a line before lifting the tea towel and rolling the sushi from the filling side down to the far side ...
... , 1 knob butter, 2 tbs soy sauce, 4 tbs olive oil, 5 cloves garlic, 1 onion diced, 4 piece chicken thigh fillets diced, 5 stalk green shallots, 1 pinch salt. Method: Rice: cook, cool down then refrigerate for 45 minutes ...
... 0.5 cup sour cream, avocado, 1 red capsicum chopped coarsely, 1 litre Campbell's Real Stock - Salt Reduced Chicken, 1 brown onion chopped finely, 400 g red kidney beans rinsed, 2 cup baby spinach leaves, 2 tbs olive oil ...
... grated parmesan. Method: Preheat oven to 220°C/200°C fan forced. Heat oil in a large frying pan. Cook chicken for 3-4 mins until browned. Add rice and cook, stirring until coated. Add Campbell's Real Stock and bring it ...
... ml can coconut milk, 2 tbs coriander, 1 cup rice steamed. Method: Heat oil in a large frying pan on high. Cook chicken for 3-4 mins or until starting to brown. Add onion and cook for 2-3 mins. Add garlic and cook for 1 ...
... , 1 green capsicum thinly sliced, 1 onion chopped, 0.33 cup fresh parsley chopped, 2 tbs worcestershire sauce, 3 cup chicken stock, 400 g can chopped tomatoes, 0.75 cup black olives, 2 cup arborio rice, 2 tbs oil, 500 g ...
... reduced-salt soy sauce, 300 g fine cut coleslaw, 0.25 cup unsalted peanuts, 1.5 cup shredded chicken cooked, 1 tsp caster sugar, 1 pinch dried chilli flakes. Method: Prepare noodles following packet instructions. Drain ...
... toasted, 1 tbs reduced-salt soy sauce, 500 g stir fry vegetables, 1 tbs olive oil, 1 tsp minced garlic, 500 g chicken thigh fillets diced. Method: Heat olive oil in a large frying pan or wok over medium to high heat. Add ...
... cooked rice, 1 egg, 1 tbs fresh dill, 0.5 clove garlic, 1 tbs extra virgin olive oil. Method: Combine chicken mince, apple, carrot, dill, garlic and egg in a medium bowl. Using your hands form into 10 patties. Heat oil ...
... leaves, 2 tbs light mayonnaise, 1 avocado, 1 cup brown rice cooked, 2 cup cooked skinless chicken shredded. Method: Combine chicken, rice, coriander, mayonnaise and soy sauce in a bowl and mix well. Thinly slice cucumber ...
... skewers with grilled pineapple slices. Ingredients: 450 g long grain white rice, 750 g chicken kebabs, 1 tbs vegetable oil, 2 slices pineapple in juice, 360 g Aussie style salad kit. Method: Preheat barbecue or griddle ...
Ingredients: 200 g green beans, 1 large eggplant, 2 tbs lime juice, 1 cup salt-reduced chicken stock, 500 g chicken stir-fry strips, 0.33 cup roasted unsalted peanuts, 2 cup jasmine rice, 270 ml coconut milk, 0.25 cup ...
... , 1.5 tbs ground coriander, 1 tbs ground cumin, 1 tsp garam masala, 2 tsp ground turmeric, 1 cup salt-reduced chicken stock, 1 cup Greek-style yoghurt, 1 cup tomato passata, 3 cups basmati rice, 2 tbs vegetable oil, 1 kg ...
... sprigs, 4 pappadums, 2 cloves garlic crushed. Method: Preheat grill to high. Line a baking tray with foil. Combine chicken and 2 tbs paste in a bowl to coat. Transfer to tray. Grill for 7-8 minutes or until browned and ...
... 1 tbs garam masala, 1 tsp turmeric, 400 g diced Italian tomatoes, 2 cup microwave brown rice cooked, 320 g chicken breast, 1 tbs olive oil, 2 garlic cloves crushed, 1.5 cup light Greek-style yoghurt, 4 tbs natural sliced ...
... heat for 35 seconds. Place 1/4 cup of rice in the centre of the tortilla, then top with chicken, black beans, coriander and pineapple. Drizzle your Smokey Chipotle Sauce at the end for the perfect finish. Fold up ...
... and juice 1 orange. Combine 1 tbs zest, 1/4 cup juice, 2 tbs soy, garlic and honey in a dish. Add chicken and turn to coat. Heat 2 tsp vegetable oil in a large non-stick frying pan over high heat. Cook sausage, stirring ...
... sauce and stock or water and simmer for 3-4 minutes. Add the spinach and cook until wilted and the chicken is cooked through. Take off the heat and stir through half the cashew nuts and serve garnished with the rest ...
... to a bowl and keep warm. Heat remaining oil in the wok. Add vegetable mix and cook for 1 minute. Return chicken to wok, pour over sauce and toss to combine. Cook for 1 minute to reheat. Stir through parsley. Serve with ...
... pepper, 450 g microwave long grain white rice, 1 tbs sesame seeds, 0.75 cup roasted garlic and soy sauce, 750 g chicken thigh fillets cubed, bamboo skewers, 1 pinch pink salt ground. Method: Thread alternate pieces of ...
... pan. Add marinade and stir until well combined. Spoon the rice onto serving plates. Top with the chicken and reserved coriander sprigs. Categories: Asian; Low sugar; Seafood free; Egg free; Peanut free; Dairy free; High ...
... onto a large plate. Heat oil in a wok over high heat until hot. Add portions of chicken, cooking for 3 minutes or until golden. Transfer chicken to a plate. Pour oil from wok into a heatproof bowl. Reheat wok over a high ...
... Heat a wok or large non-stick frying pan over high heat. Add a little of the oil and cook chicken strips in batches until lightly browned. Remove from wok. Heat remaining oil. Add shallots, ginger, garlic and chilli and ...
... , 60 g baby spinach leaves, 400 ml light coconut milk, 1 tbs olive oil, 250 g solanato tomatoes, 600 g chicken thigh fillets cut into strips, 2 cups medium grain white rice steamed, 2 tbs crunchy peanut butter, 2 cloves ...
... through. Add peas to pan and cook, stirring, for 1 minute or until heated through. Stir chicken and peas into risotto. Season with pepper and serve. Categories: Wheat free; Dairy free; Soy free; Egg free; High fibre ...
... Set aside to marinate for 5 minutes. Heat oil in a large frying pan over medium-high heat. Add chicken and cook, stirring occasionally, for 7 minutes or until browned and cooked through. Meanwhile, vent rice packets and ...
Ingredients: 1 tsp dried oregano, 0.5 cup rice flour, 0.33 cup olive oil, 500 g chicken tenderloins, 2 eggs lightly beaten, 400 g haloumi finely grated, 1.5 cup rice flakes, 400 g solanato tomatoes halved, 1 continental ...
... g Sunrice microwave brown rice & quinoa. Method: Heat oil in a large frying pan over high heat. Cook chicken, stirring occasionally, for 4 minutes or until browned. Reduce heat to medium-high. Add paste and cook for 1 ...
... and mix to a creamy, smooth paste. Heat olive oil in a large frying pan and brown the chicken for 8-10 minutes. Remove chicken with a slotted spoon and set aside. Add the cardamom pods to the pan and sauté for 2 minutes ...
... on a chopping board and cover. Cook risotto for a further 2 minutes until asparagus and peas are tender. Slice chicken, spoon risotto into bowls and top with chicken. Categories: High fibre; Asparagus; Low sugar; Italian ...
... into a bowl. Add chopped spring onions, Grate a 2cm piece of fresh ginger and add them to the bowl, add chicken strips and toss to coat. Set aside to marinate for 10 minutes. Heat peanut oil in a wok over medium-high ...
... cup at a time, until liquid has absorbed and rice is tender (about 20 minutes). Add mushroom mixture, chicken, spinach, tarragon, zest and parmesan to risotto and cook, stirring, for 2 minutes or until spinach wilts and ...
... recipe is truly stress-free - just cook and assemble. Ingredients: 1 tbs sesame seeds, 750 g COOK honey soy chicken kebabs, 450 g microwave white long grain rice, 350 g Asian style salad kit. Method: Heat a large frying ...
... stirring occasionally, for about 6 minutes, or until browned. Stir in rice and paste. Add Campbell's Real Stock - Chicken and peas. Stir well to combine. Bring to boil. Cover with lid. Transfer to oven. Cook for about 25 ...
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