Recipes from May 29, 2013

From Herald news servicesMay 29, 2013 

Weekly recipes for May 29, 2013

Roasted Chicken Pasta Salad

1/4 pound fusilli (corkscrew-shaped) pasta
Rotisserie chicken breast (for 2 cups chopped)
6 tablespoons reduced-fat mayonnaise
2 teaspoons curry powder
6 tablespoons bottled mango chutney
Salt and freshly ground pepper
1 cup sliced celery
2 scallions, sliced
Romaine lettuce, washed and torn into bite-size pieces (about 4 cups)
1 medium tomato, cut into wedges

Place water for pasta on to boil. Meanwhile, remove skin from chicken breast and remove meat from bones. Cut into 1-inch pieces.

Mix the mayonnaise, curry powder and chutney in a large bowl. Add salt and pepper to taste. Add chicken and celery; toss well.

Add pasta to boiling water and bring back to the boil. Cook 8 minutes or until pasta is cooked through. Drain and add to the chicken. Toss well. Add more salt and pepper, if needed.

Place a layer of lettuce leaves on a serving platter. Spoon salad onto lettuce and top with sliced scallion. Place tomatoes around edge of platter and sprinkle with salt and pepper. Makes 2 servings.

Nutrition: 654 calories (28 percent from fat), 20.4 grams fat (3.3 g rams saturated, 5.3 grams monounsaturated), 100 milligrams cholesterol, 44.5 grams protein, 76.1 grams carbohydrates, 8.1 grams fiber, 903 milligrams sodium.


Carbonara Pasta Salad

Start to finish: 30 minutes. Servings: 8.

16 ounces gemelli or rotini pasta
9 ounces finely chopped pancetta
1 cup fresh peas
3 egg yolks
3 cloves garlic, minced
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar
1 tablespoon lemon juice
1/2 cup mild olive oil
Salt and ground black pepper
1 cup grated Parmesan cheese
3 scallions, thinly sliced

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain well, then spread on a rimmed baking sheet to cool.

Meanwhile, heat a medium skillet over medium-high heat. Add the pancetta and cook until crispy, about 6 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain and cool. Add the peas to the skillet and cook just until tender, 3 to 4 minutes. Transfer to the plate with the pancetta and allow to cool.

While everything cools, make the dressing. In a blender, or in a medium bowl with a whisk, combine the egg yolks, garlic, mustard, vinegar and lemon juice. In a slow stream, add the oil, whisking or blending until thick and smooth. Season with salt and pepper.

In a large bowl, combine the cooled pasta, pancetta, peas, dressing, Parmesan and scallions. Toss well. For best flavor, cover and refrigerate for at least 1 hour.

Nutrition: 560 calories; 270 calories from fat (48 percent of total calories); 30 grams fat (10 grams saturated; 0 grams trans fats); 110 milligrams cholesterol; 48 grams carbohydrate; 3 grams fiber; 3 grams sugar; 20 grams protein; 810 milligrams sodium.


Spiked Cucumber Soup

Time: 15 minutes. Yield: 4 servings.

2 cucumbers, peeled, seeded and chopped
1/2 ripe Hass avocado, peeled and chopped
Juice of 2 limes
1 cup gin, preferably Hendrick's
Pinch of salt

Place all ingredients in a blender and process until smooth.

Transfer to a large cocktail shaker, shake with ice, then strain into 4 wine goblets. (This can be done in two batches if necessary.) Garnish each with a cucumber spear.

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