| Preparation time: 20 minutes | | | | the garlic, the sun-dried tomatoes and the cream. |
| Total cooking time: 15 minutes | | | | Simmer gently for about 4 to 5 minutes or so. |
| Serves: 4 to 6 | | | | 4. After that, stir in the basil and pasta, and well heat |
| Ingredients: | | | | through. Season them well and Serve immediately |
| - 270g (9 oz.) jar sun-dried tomatoes in oil | | | | topped with the toasted pine nuts. |
| - 500g (1lb) chicken breast fillets, cut into thin strips | | | | Nutrition Value: |
| - 2 cloves garlic, crushed | | | | - Protein 30 g; |
| - 1/2 cup (125ml/4 fl oz.) cream | | | | - Fat 30 g; |
| - 2 tablespoons shredded basil | | | | - Carbohydrate 5 g; |
| - 400g (13 oz.) penne pasta, cooked | | | | - Dietary Fibre 4 g; |
| - 2 tablespoons pine nuts, toasted | | | | - Cholesterol 70mg; |
| Directions: | | | | - Energy 2696kJ (640cal) |
| 1. Drain the sun-dried tomatoes very well, reserving all | | | | Hints: |
| the oil and thinly slice the sun-dried tomatoes. | | | | 1. Toast the pine nuts by dry-frying them in the wok |
| 2. Heat the wok until it becomes very hot, add 1 | | | | until they become browned. |
| tablespoon of oil reserved from the sun-dried | | | | 2. Drain the sun-dried tomatoes, reserving all the oil, and |
| tomatoes and swirl it well around to coat the side. | | | | slice them. |
| Then stir-fry the chicken strips in small batches, in the | | | | 3. Return the chicken to the wok with the garlic, the |
| mean time adding more oil when you feel is necessary. | | | | sun-dried tomatoes and the cream. |
| 3. Then return the chicken strips to the wok and add | | | | |