1 tablespoon olive oil
1 (680g) chicken breast fillets, sliced
1/2 cup (75g) drained sun-dried tomatoes in oil, chopped
200g sugar snap peas
1/2g (125ml) cream
1/4 cup firmly packed fresh basil leaves
250g rocket or mixed salad leaves
1/4 cup (20g) Parmesan cheese flakes
Method:
1. Heat oil in wok or pan; stir-fry chicken, in batches until browned and tender.
2. Return chicken to wok with tomatoes, peas, cream and basil; simmer until mixture thickens slightly. Add rocket and Parmesan; toss gently.
Serves 4.
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