Charred cauliflower pasta with pumpkin seed pesto
Roast cauliflower florets and add to pesto pasta to make this lovely flavour-packed dinner for two. Sprinkle over a pinch of lemon zest to serve
White chicken chilli
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 300g tomatillo salsa
- 2 tbsp pickled jalapeñoschopped
- 4 garlic clovescrushed
- 1 tsp dried oregano
- 2 tsp ground coriander
- 2 tsp ground cumin
- handful of corianderleaves picked, stems finely chopped
- 4 spring onionssliced
- 400g can white beansdrained
- 2 green peppersroughly chopped
- ½ limezested then cut into wedges
- 200ml hot chicken stock
- 4 chicken breasts
- soured creamgrated cheddar, cooked rice and tortilla chips, to serve
Nutrition: Per serving
- kcal360
- fat12g
- saturates3g
- carbs17g
- sugars7g
- fibre7ghigh
- protein42g
- salt2g
Method
step 1
Tip the salsa, jalapeños, garlic, spices, chopped coriander stems, spring onions, white beans, green peppers, lime zest, stock and chicken breasts into a slow cooker. Season and mix well, making sure the chicken is submerged. Turn the slow cooker to high and cook for 4-5 hrs.
step 2
Remove the chicken to a board and shred using two forks. Roughly mash half the bean mixture using a potato masher, leaving the rest chunky. Return the chicken to the slow cooker. Season. (Or, make this in a pressure cooker on high pressure for 20 mins.) Top with the coriander leaves, soured cream and grated cheddar, and serve with rice, lime wedges and tortilla chips.
