02-14-10
Greek Chicken and Pasta
Makes 5 Servings
Ingredients:
2 cups uncooked penne pasta (6 oz)
1/4 cup butter or margarine
1 large onion, chopped (1 cup)
1/4 cup all-purpose flour
1 can (14 oz) reduced-sodium chicken broth
1 cup crumbled feta cheese or shredded Havarti cheese (4 oz)
3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 jar (6 oz) marinated artichoke hearts, drained, chopped
1/2 cup sun-dried tomatoes in oil, drained, chopped
1/3 cup sliced kalamata olives
2 tablespoons chopped fresh parsley
Directions:
1. Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring occasionally. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened. Remove from heat; stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, tomatoes, olives and parsley. Spoon into baking dish.
3. Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley if desired.
NUTRITION INFORMATION: Per serving: 550 calories; 26 g fat; 4 g fiber; 40 g carbohydrates
02-01-10
Tabbouleh Salad with Nuts
Makes 6 Servings
Ingredients:
1 cup water
3/4 cup bulgur
2 handfuls pine nuts or slivered almonds
1 teaspoon ground cumin
2 lemons, zested and juiced
1/3 cup extra-virgin olive oil
1/4 cup freshly chopped mint leaves
1/2 cup freshly chopped flat-leaf parsley
4 scallions, whites and greens, chopped
2 plum tomatoes, seeded and chopped
1/2 seedless cucumber, peeled and chopped
Salt
Directions:
In a small pot add the water and bring to a boil over medium heat. Pour the bulgur into a bowl, douse it with the boiling water and let stand 15 minutes.
Put the nuts in small skillet over low heat and lightly toast. Remove from the heat and let cool.
In a salad bowl, combine the cumin, zest and juice of 1 lemon and whisk in the extra-virgin olive oil. Add the bulgur, herbs, scallions, tomatoes, cucumber and salt, to taste. Toss together, let stand a few minutes, adjust seasoning and toss again before serving.