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    Chicken & veg pesto pasta

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    Chicken & veg pesto pasta

    • Total time: 15 minutes 15 minutes

    Serves: 2

    Ingredients

    280g pack 2 Scottish salmon fillets, skinned and cubed
    1 tbsp oil
    75g baby corn, shredded lengthways
    150g runner beans, cut into thin strips at an angle
    4 salad onions, cut into 3cm pieces
    235g pack pak choi, sliced
    140g pouch Waitrose Black Bean Sauce
    250g pouch microwaveable whole grain rice
     

    Method

    1. Blanch the salmon in boiling water for 4 minutes, or until just cooked, then drain and set aside.

    2. Meanwhile, heat the oil in a large frying pan and fry the baby corn, beans, salad onions and the white parts of the pak choi for 3-4 minutes.

    3. Add the salmon, black bean sauce, 50ml water and the green parts of the pak choi and cook for a further 2 minutes. Microwave the rice according to pack instructions and serve with the stir-fry. 

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