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Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes.
Transfer the chicken to serving plates and spread a little more pesto over each breast. Serve with new potatoes and green beans. Store any leftover pesto in a screw-top jar, with enough olive oil ...
That is, until I discovered a game-changing trick from Giada De Laurentiis that takes it to a whole new level. “This pasta is ...
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