Recipes: Pacific Rim Chicken and Farfale (Bows Ties)

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june 98

Pacific Rim Chicken and Farfale (Bows Ties)

(makes 6 servings)

2	bunches fresh cilantro, leaves and 2 inches (5 cm) tender stems
1	large fresh jalapeño chile pepper, seeded and minced
4	scallions, including some green, chopped
2	cloves garlic, minced
1	tablespoon (15 ml) minced fresh ginger
1	tablespoon (15 ml) olive oil
1/4	cup (60 ml) fresh lime juice
1	tablespoon (9 g) grated Parmesan cheese
1	pound (480 g) boneless and skinless chicken breasts, pounded thin
12	ounces (360 g) dry farfale (bow tie) pasta

1.	In a food processor or blender, combine the cilantro, chile pepper, scallions, garlic, and ginger. Pulse until finely chopped. With motor running, add the oil and lime juice through the feed tube to form a pesto sauce.
2.	Remove 2 tablespoons (30 ml) of the sauce and divide evenly between the chicken breasts, spreading evenly onto 1 side. Cover and refrigerate chicken breasts for about least 30 minutes, or up to 4 hours. Combine remaining pesto sauce with the Parmesan cheese; cover and chill until ready to use.
3.	Light the grill or preheat the broiler. Set a large pot of water on the stove to cook the pasta al dente, according to package directions.
4.	While pasta is cooking, grill or broil the chicken breasts, coated side up about 4 inches (10 cm) from heat source until chicken is done, about 4 to 5 minutes per side, turning once. Transfer chicken to a carving board and cut crosswise into thin strips.
5.	Drain pasta and toss with chicken strips and reserved pesto sauce. Serve immediately.

Per serving:	332 calories (13% calories from fat), 26 g protein, 5 g total fat (0.9 g saturated fat), 45 g carbohydrate, 2 g dietary fiber, 45 mg cholesterol, 79 mg sodium
Diabetic exchanges:	2.5 very lean meat, 3 carbohydrate (3 bread/starch)

Warm Roasted Asparagus with Walnuts

(makes 6 servings)

	refrigerated butter-flavored cooking spray
36	medium fresh asparagus spears, tough ends snapped off
2	tablespoons (25 g) reduced-fat margarine
2	tablespoons (28 g) chopped walnuts
2	tablespoons (30 ml) fresh lemon juice

1.	Preheat the oven to 425°F (220°C, Gas Mark 7). Line a baking sheet with aluminum foil and coat with cooking spray.
2.	Lay asparagus spears in a single layer on the foil. Spray asparagus with cooking spray. Roast for 8 to 10 minutes, turning once, until just tender.
3.	Meanwhile, in a small skillet, melt margarine over medium heat. Add the walnuts and stir for 1 minute. Add the lemon juice and keep warm.
4.	When asparagus is done, divide onto 6 salad plates and spoon an equal amount of the margarine-walnut mixture over each serving.

Per serving:	59 calories (54% calories from fat), 3 g protein, 4 g total fat (0.7 g saturated fat), 5 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 46 mg sodium
Diabetic exchanges:	1 vegetable, 1 fat

Caffe Affogato

(makes 6 servings)

1 1/2	cups (288 g) fat-free frozen vanilla ice cream
3/4	cup (180 ml) hot espresso, made in an espresso machine, made with ground espresso beans in a drip coffee maker, or made with instant espresso granules

1.	Scoop 1/4 cup (48 g) of the ice cream into each of 6 stemmed dessert glasses.
2.	Top each serving with 2 tablespoons (30 ml) of the hot espresso. Serve at once.

Per serving:	73 calories (0% calories from fat), 2 g protein, 0 total fat (0 saturated fat), 16 g carbohydrate, 0 dietary fiber, 0 choleseterol, 37 mg sodium
Diabetic exchanges:	1 carbohydrate (1 bread/starch)

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