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Chicken & veg pesto pasta
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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
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.
Typical values per serving:
This recipe was first published in Thu Feb 16 11:30:00 GMT 2017.