GARLIC LINGUINE WITH CHICKEN AND BROCCOLI

This recipe has a bit of an Asian flair, and the lime and cilantro added at the finish give it a very distinctive flavor.  It was a hit with my family.  This is the perfect dish in which to use leftover chicken.  We had extra grilled chicken, and it was great in this recipe, but you can start with raw chicken if you prefer.

2 tbls olive oil
6 cloves garlic, minced
4 oz whole grain linguine (about 1/3 package)
1/2 onion, sliced 1/4" thick and cut into quarters
2 cups broccoli florets
1 cup matchstick-cut (or shredded) carrots
1 cup shredded cabbage
12 oz chicken (cooked,if you have it), sliced into thin strips
6-8 tbls reduced-sodium soy sauce
4 tbls sliced green onion (green part only), divided
salt and pepper, to taste
1 cup cilantro, chopped
4 lime wedges


Cook linguine in boiling water 8-10 minutes, until al dente.  

While pasta cooks, heat olive oil in large skillet over medium heat. When hot, add garlic and cook until golden, about 30-60 seconds. Remove skillet from heat and set garlic in a small bowl. When pasta is done, drain well. Add half of the garlic and 1 tsp of the garlic oil to the pasta. Stir well and set pasta aside.  

If using cooked chicken, skip to next paragraph. If cooking chicken, reheat skillet over medium-high heat. Reserving about half of the remaining garlic oil for the veggies, saute chicken with 2 tbls soy sauce until cooked through and tender. Remove chicken and set aside.

Heat remaining garlic oil in skillet over medium-high heat. Add onion, and saute 2 minutes. Add broccoli, carrots, soy sauce, and remaining garlic and stir-fry 5 minutes. Add cabbage and stir-fry 2 minutes. Add cooked chicken slices and 2 tbls of the green onion to the skillet. Stir-fry until heated through.  Season with salt and pepper, if desired. Add linguine to skillet, and toss all ingredients together.  

Sprinkle each serving liberally with cilantro, and squeeze lime juice on top. Garnish with remaining green onion.


Serves 4.

RADICCHIO, HARICOTS VERTS, AND SWEET LETTUCE SALAD

Bridget recommends this recipe, which she found through Cooking Light (www.cookinglight.com).  This sounds Spring-y and delicious--I am going to make this tonight!  Haricots verts are a variety of green beans that are long, slender and stringless.

2 cups haricots verts, cut into 2-inch pieces 
1 tbls walnut oil (or olive oil)
1 tbls balsamic vinegar
2 tsp honey
1/2 tsp salt
1/2 tsp grated orange rind
1/2 tsp Dijon mustard
4 cups torn Boston lettuce
2 cups (1-inch) cubed sourdough bread (about 4 oz), toasted
1 cup shredded radicchio
3/4 cup chopped prosciutto (about 2 oz)
1/2 cup orange sections

Cook haricots verts in boiling water 2 minutes, or until tender-crisp.  Rinse with cold water; drain.
Combine oil, balsamic vinegar, honey, salt, orange rind, and Dijon mustard in a large serving bowl. Stir well with a whisk.  Add haricots verts, lettuce, and remaining ingredients to bowl.  Toss gently to coat.  

Serves 6

Cal: 122
Fat: 3.5g
Protein: 5.5g
Carb: 17.7g
Fiber: 2.5g 
Chol: 6mg
Iron: 1.6
Sodium: 449mg
Calcium: 35mg