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Roasted chicken alfredo with kale and cannellini bean salad

Roasted Chicken Alfredo recipe 25 May 2015

Roasted chicken alfredo with kale and cannellini bean salad


Recipe by: Clement Pedro

Serves: 4
Preparation time: 20min
Cooking time: 45-55min

When we think about Italian dishes we immediately think pasta, or pizza, it’s always starchy or carb loaded. This spin on a classic pasta Alfredo might not have any of those but what it lacks in carb count it makes up in tons of flavour.

Woolworths pork rashers 400g, cut into lardon sized pieces
Woolworths pickling onions, or small red onions 5, halved and some quartered
Garlic 6 cloves, crushed
Rosemary 2 large sprigs
Cream 2 cups
Large free-range whole chicken  
Extra virgin olive oil, to drizzle
Salt and freshly ground black pepper to taste


For the kale and cannellini bean salad

Extra virgin olive oil 4T
Garlic 1 clove crushed
Cannellini beans 1 X 400g can, drained
chilli flakes 2t
Kale 1 bunch, washed

For the dressing: Pound together in a pestle and mortar

Anchovy fillets 4
Garlic 1 clove, crushed
Lemon 1, juiced
Extra virgin olive oil ¼ cups
Salt and freshly ground black pepper to taste

Cut the pork rashers into chunks and add them to a cold roasting dish. Place the roasting dish over a medium heat and allow the fat to slowly render while the pork crisps up.
Add the onions, garlic and rosemary to cook and become fragrant.
Gently place the chicken in the pan and pour in the cream before seasoning with salt and freshly ground black pepper to taste. Place in the oven to roast for 45 minutes or until the chicken is perfectly cooked and the sauce is slightly reduced.
For the kale and cannellini bean salad: Heat the olive oil over a medium heat along with the garlic, allowing it to flavour the oil.
Add the drained beans to the oil and let them cook for a minute without being disturbed to crisp up slightly, toss and cook the other side before adding the chilli flakes.
Wash the kale before adding to the pan but do not shake off the water. The extra water still on the leaves will help the kale wilt while it cooks in the pan. Toss to combine all the ingredients.
Dress the salad with the dressing before serving with the chicken and some of the sauce.

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