Ingredients

Serves 4

Pan-Fried Chicken with Baby Spinach & Creamed Lentils
1 ½ tbsp olive oil
4 French shallots, peeled, finely chopped
1 baby carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 garlic cloves, finely chopped
2 x 400g cans lentils, rinsed, drained
3 fresh thyme sprigs
60ml (¼ cup) pouring cream
4 small chicken breast fillets
80g baby spinach

 

Pasta with Tuscan Cabbage Pesto
2 bunches Tuscan cabbage, stems removed
400g dried linguine pasta
5 anchovy fillets
50g unsalted butter, chopped
125ml (½ cup) garlic-infused olive oil
2 tsp Masterfoods Freshly Chopped Chilli
1 tsp grated finely grated lemon rind
120g grated parmesan
Parmesan, extra, to serve


 

Method

Pan-Fried Chicken with Baby Spinach & Creamed Lentils
Recipe from Home Cook of the Year Finalist, Matthew Double from Hobart, Tasmania

'This is the chicken to cook when you want to be a little bit special and a little bit French without the price tag. It’s cheat’s gourmet chicken.' Matthew

 

1. Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the shallot, carrot, celery and garlic. Cook, stirring often, for 4-5 minutes or until soft.
2. Add the lentils and thyme. Season with salt and pepper. Reduce heat to low. Cook for 4 minutes until soft and well combined. Coarsely mash the lentils. Stir in the cream until combined. Remove from heat. Remove and discard the thyme.
3. Heat remaining oil in a large frying pan over medium heat. Season the chicken with salt and pepper. Cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
4. Increase heat to medium-high. Add the spinach to the frying pan and cook for 2-3 minutes or until it wilts.
5. Cut each chicken breast into 3 pieces. Divide the lentil mixture among serving plates. Top with the spinach and chicken. Drizzle over any pan juices.

Per serve 37g protein • 17g fat (6g saturated fat) • 25g carb • 7.5g dietary fibre • 1670kJ (400 Cals)

 

Pasta with Tuscan Cabbage Pesto
Recipe from Home Cook of the Year Finalist, Selena Waller from Victoria

'I love using new ingredients so when I saw a bunch of Cavolo Nero in Woolworths I just knew I had to cook with it. Its gorgeous dark, crinkly leaves looked beautiful. I had no idea what I was going to do with it but that didn’t stop me from buying it (plus I felt slightly exotic with the leaves poking out of the top of my shopping basket at the checkout). This recipe evolved from “Googling” Cavolo Nero when I got home. I just merged together the cooking techniques and flavour partners I found to create this fantastically delicious pasta recipe. This recipe works on so many levels…it’s budget friendly, super quick to prepare, packed full of goodness and is a real taste sensation. The family loved it and although it was served as a midweek dinner I think there would be no shame in serving it as the entrée for an Italian Themed dinner party. All the ingredients can be found at Woolworths supermarket.' Selena


1. Cook the Tuscan cabbage in salted boiling salted water for 5 minutes or until tender. Drain.
2. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain, reserving a little of the cooking liquid. Return pasta to the pan.
3. Meanwhile, process the Tuscan cabbage, anchovies, butter, oil, chilli, lemon rind and grated parmesan in a food processor until almost smooth.
4. Add the Tuscan cabbage mixture and reserved cooking liquid to the pasta and toss until well combined.
5. Divide among dishes and top with parmesan.

Per serve 28g protein • 54g fat (18g saturated fat) • 72g carb • 7.5g dietary fibre • 3700kJ (885 Cals)

Notes and tips:
Tuscan Cabbage (Cavalo Nero) is available year round, in most states, but is at its peak from April to September.
You can omit or reduce the chilli for small children and replace the Tuscan cabbage with Silverbeet.