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Greek Pasta With Chicken




Source of Recipe


Copyright © 2002, Newsday, Inc.


Recipe Introduction


ADDING THE cabbage, peppers and onion to the pasta cooking water doesn't
cause the vegetables to be cooked through. You're simply blanching them to
soften them slightly and rid them of the raw flavor. You'll notice that
onions have less bite when blanched briefly.



List of Ingredients





8 ounces linguine
1 (16-ounce) bag shredded cabbage
1 red bell pepper, cut into thin strips
1 cup very thinly sliced red onion
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon marjoram
1/2 teaspoon dried dill leaves
2 cups (10 ounces) roasted chicken breast, skin removed and cut in bite-size pieces
4 ounces crumbled feta cheese



Recipe



1. Cook pasta in plenty of lightly salted boiling water. When it is 2
minutes away from being cooked al dente, add the cabbage. Stir for 1 minute,then add red pepper and onion. Cook 1 more minute, then drain.

2. Whisk together lemon juice, olive oil, marjoram and dill. Toss with the pasta. Stir in chicken and cheese; serve hot or at room temperature.
Makes 4 servings.

Nutritional Analysis

For each serving: 390 calories; 28 g. protein; 45 g. carbohydrates; 6 g.
fiber; 12 g. fat (5 g. saturated fat); 66 mg. cholesterol, 487 mg. sodium.

Serving Suggestions

Baguette and a dish of extra-virgin olive oil seasoned with thinly sliced
garlic and red pepper flakes.

For dessert: Before dinner, pour nonfat vanilla yogurt into a mesh strainer
or coffee filter and let it drain. Divide yogurt among 4 bowls, then drizzle
each generously with honey. Top with toasted sliced almonds.