Related Searches: Shredded Chicken Breast, Easy Meals With Shredded Chicken
... sauce, uncovered until slightly reduced. Meanwhile, using two forks, shred chicken. Return shredded chicken to the pan and stir for a further minute or until chicken is heated through and evenly coated in sauce. Warm ...
... 1/2 cup cooked pearl barley or cooked small pasta shapes to this recipe with the shredded chicken. Tip 2: Add a 400g can of creamed corn with the shredded chicken for a creamier soup. Tip 3: Freeze the soup for up to 3 ...
... , 400 g can creamed corn, 2 tsp salt-reduced soy sauce, 1 L salt-reduced chicken stock, 2 cups cooked chicken breast shredded, 2 free range eggwhites, lightly whisked. Method: Using a large knife, cut kernels from corn ...
... on and cook on low for 4-6 hours. If you can, flip the chicken once halfway through cooking. Remove the chicken and use a fork or knife to shred it. Place the remaining marinade into a saucepan. Heat on low on the stove ...
... pan. Add garlic and zucchini and cook for 8 minutes or until golden. Add chicken stock, cherry tomatoes and half the shredded chicken, reserving half to use later. Cook for 2 minutes or until tomatoes have softened ...
... two forks. Add the can of cannellini beans including the liquid to the chicken stock, stir in the pesto and simmer for 5 minutes. Add the shredded chicken and chopped kale and cook for 2-3 minutes more, until the kale ...
... and stir to combine. Cook, covered, on high for 1 hour or until chicken is very tender. Transfer chicken to a board. Using 2 forks, roughly shred chicken, then return to slow cooker and stir to coat in sauce. Serve (see ...
... and place in a serving dish. Using 2 forks, shred chicken. Add sauce from slow cooker to chicken and stir to combine. Serve chicken topped with basil, shallots and chilli. Categories: One pot; Slow cooker; Dinner; Asian ...
... a medium saucepan of water to the boil over medium heat. Add chicken. Poach for 15 minutes or until cooked through. Drain chicken and cool. Shred chicken and toss with 1/4 cup yoghurt and paprika. Season with pepper ...
... occasionally, for 8 mins or until sauce is reduced and slightly thickened. Meanwhile using two forks shred chicken. Stir chicken through reduced sauce. Combine lime juice and oil in a large bowl. Add coleslaw mix and ...
... cooking spray, 0.25 tsp smoked paprika, 840 g condensed tomato soup, 420 g corn kernels drained, 1 cup shredded rotisserie chicken, 420 g no-added-salt Woolworths Mexican-style three-bean mix drained, rinsed, 0.33333 cup ...
... to 180°C. Heat up a non-stick pan to a medium heat with 1 tablespoon of sesame oil. Fry the shredded chicken for 6 minutes while tossing or until it starts to brown. Add the carrot, garlic, soy, beansprouts and scallions ...
... pan and transfer to a board. Using 2 forks, roughly shred chicken. Open kaleslaw kit and remove dressing sachet and seed-and-cranberry sachet. Place chicken in a bowl. Add spring onion, parsley, lemon juice, dressing ...
... corn kernels, 200 g corn chips, 1 tbs olive oil, 1 cup tasty cheese grated, 160 g oven roasted chicken breast shredded, 2 tbs guacamole, 2 tbs coriander. Method: Pre-heat oven to 180°C (160°C fan-forced). Combine corn ...
... boil, allow to simmer for 25 minutes. Heat up a pan to a medium heat the canola oil and fry the diced chicken for 6 minutes while turning. Add the onion, peas and garlic to the pan and fry for a further 4 minutes. Once ...
... the vegetables are soft. Add the taco seasoning and stir for about 2 minutes. Tip in the chicken, crushed tomatoes and chicken stock and bring the soup to boil. Cook for 5 minutes or until the soup is heated through ...
... , 1 medium white onion peeled and diced, 2 cloves garlic peeled and diced, 2 medium chicken breasts cooked without bone or skin, shredded, 1 tsp cumin, 1 tsp tumeric powder, 1 tsp chilli flakes, 8 sheets rice paper ...
... and potatoes are cooked, remove from the heat and allow to cool slightly. Once the chicken is cool enough to touch, tear into shreds with a fork and set aside. Now combine all cooked ingredients with the rest of the ...
... the packet instructions. Drain and refresh under cold running water, then drain again. Place the noodles, shredded chicken and all the vegetables into a large bowl. Add the roasted sesame dressing and toss so everything ...
... the skillet and pull apart using forks. Cook for a further few minutes if not cooked fully through. Leave the shredded chicken to one side. Heat up the pita bread under the grill for 1 minute and then slice open. Serve ...
... meat. Heat Taco Shells following packet instructions. Fill with shredded lettuce, sliced tomatoes, shredded carrot, roughly mashed avocado. Top with shredded chicken, Mild Salsa and 1 cup grated cheese. Did you know ...
... to heat up for 1 minute. Add the shallots and garlic, saute for 30 seconds. Toss in the shredded chicken, roasted capsicum, pasta sauce and heavy cream. Simmer for 10 minutes before adding in the spinach for 2 minutes ...
... over, smoke for another 8 minutes. Remove the chicken from the grill letting it rest for 10 minutes before shredding. Add the smoked shredded chicken to a bowl combining it with the marinara sauce. Preheat the oven ...
... of water, nori sheets, cucumber and carrot at hand. Meanwhile, scoop out the avocado flesh and mash it through the shredded chicken. Lay a nori sheet on the tea towel, and top it with a layer of rice approximately 1/2 cm ...
... /160°C fan-forced. In a large bowl, combine the sour cream, taco seasoning, and salsa. Add the chicken, shredded cheese, and beans and stir. In a lightly greased pan, layer the taco mixture and tortilla chips alternately ...
... , 0.25 cup lime juice, 1 tbs palm sugar grated. Method: Remove meat from chicken and discard skin and bones. Shred chicken meat. In a large bowl, mix together fish sauce, lime juice, sugar and chilli. Add cabbage, carrot ...
... ) 4cm in from wrapper edge closest to you. Top with some cabbage, carrot, cucumber, 2 tbs noodles and 2 tbs shredded chicken. Fold base and sides of wrapper over filling, place 2-3 mint leaves (shiny side down) and a few ...
... g Greek yoghurt, 0.5 tsp garlic powder, 1 tbs lemon juice, 8 slices wholemeal bread. Method: Place the shredded chicken, onion, apple, grapes, flaked almonds, yoghurt, garlic powder and lemon juice in a bowl and mix well ...
... the pan with the white wine, reducing the wine by half. Pour in the chicken stock and heavy cream along with the shredded chicken, cover the skillet and simmer for 10 minutes. Whisk in the thyme and cornstarch allowing ...
... is dissolved. Add carrot, cucumber and spring onion. Drain vegetables. Split bread roll down the middle. Fill with lettuce, shredded chicken and vegetables. Wrap well. Categories: Vietnamese; Entrees; Seafood free; Rolls ...