Char-grilled Chicken with Basil, Cashew and Parmesan

Ingredients

¼ cup olive oil
1 teaspoon paprika
2 cloves garlic, crushed
6 skinless chicken breast fillets, trimmed
180g tub Chris' Chunky Basil, Cashew and Parmesan
¼ cup light sour cream
2 bunches asparagus, trimmed
350g butter beans and/or green beans

Method

1. Preheat a barbeque or char-grill to medium-high. Combine oil, paprika and garlic. Brush over chicken fillets. Cook 5 minutes each side or until cooked through.

2. Meanwhile, combine Chris' Chunky Basil, Cashew and Parmesan and light sour cream in a saucepan. Stir over a low heat until just warmed (do not boil). Remove from heat and set aside.

3. Steam asparagus and beans for 5 minutes or until tender. Divide vegetables between 6 plates and top with chicken. Stir Chris' Chunky Basil, Cashew and Parmesan mixture before spooning over chicken.

Serves 6.

Beef Thai Satay Cous Cous

Ingredients

250ml (1 cup) chicken stock
2 baby bok choy, halved
180g tub Chris Chunky Thai Satay, Cashew & Coriander
1 cup (180g) instant cous cous
200g rump steak, cubed
1 small red capsicum, finely sliced
Fresh coriander leaves, to taste.

Method

1.Bring the chicken stock to a simmer and poach the bok choy for 2 mins or until lightly cooked. Remove and keep warm.

2.Add Chris Chunky Thai Satay, Cashew & Coriander Dip and cous cous to the stock, stirring to blend. Turn off the heat, and stand, covered for 3-5 mins.

3.Grill or bbq the steak until tender; serve over the cous cous with warm bok choy, capsicum and coriander.