Nutritional information per serving:
Calories 343 (35% from fat) • carb. 34g • pro. 22g • fat 13g • sat. fat 3g
• chol. 145mg • sod. 1297mg • calc. 55mg • fiber 3g
JADE AND IVORY PASTA
Makes 6 servings
1
1
⁄
2
tablespoons (25 ml) cornstarch
1
⁄
4
teaspoon (1 ml) salt
1
⁄
4
teaspoon (1 ml) freshly ground pepper
1
pound (500 g) boneless, skinless chicken breast, sliced in
1
⁄
8
-inch
slices
1
⁄
2
cup (125 ml) sherry
1
⁄
4
cup (50 ml) soy
1
⁄
4
cup (50 ml) water
1
⁄
4
cup (50 ml) Asian sesame oil
4
cups (1 L) broccoli florets
4
slices ginger, each about the size of a quarter, cut into thin slivers
2
garlic cloves, peeled and minced
12
ounces (340 g) fettuccine, cooked al dente and drained
3
tablespoons (45 ml) butter, cut in pieces
1
⁄
2
cup (125 ml) grated Parmesan cheese, divided
1
⁄
2
cup (125 ml) slivered almonds, lightly toasted
Combine cornstarch, salt, and pepper. Remove visible fat from chicken, cut
into
1
⁄
8
-inch (0.5 cm) thick slices. Toss chicken in cornstarch mixture and let
stand for 5 to 10 minutes. Combine sherry, soy sauce and water in a small
bowl and set reserve.
Preheat Cuisinart
™
Electric Wok to 350°F (180°C). When hot, drizzle sesame oil
down the sides of the wok. Add chicken and stir-fry for 45 seconds. Add broc-
coli flowerets and stir to combine. Place lid on wok and steam for 1 minute.
Remove lid, push chicken and broccoli up on the sides of the wok, leaving
centre open. Add ginger and garlic and stir-fry for 30 seconds and then mix
with chicken. Add sauce ingredients and simmer one minute. Add pasta,
butter and half of the Parmesan cheese, and stir until pasta is completely
heated. Garnish with remaining Parmesan and toasted almonds to serve.
Nutritional information per serving:
Calories 454 (48% from fat) • carb. 23g • pro. 33g • fat 24g • sat. fat 7g
• chol. 99mg • sod. 653mg • calc. 168mg • fiber 3g
CHICKEN, SPINACH AND ROASTED PEPPER ROULADES
Makes 4 servings
4
chicken breasts, boneless and skinless, tenders removed –
about 5 to 6 (150 g-175 g) ounces each
1
teaspoon (5 ml) minced garlic
1
teaspoon (5 ml) dried basil
1
⁄
2
teaspoon (2 ml) kosher salt
1
⁄
8
teaspoon (1 ml) freshly ground white pepper
2
tablespoons (30 ml) dry white wine or vermouth
1
tablespoon (15 ml) extra virgin olive oil
24
large flat spinach leaves, washed, dried and drained
4
roasted red pepper halves (may be from a jar), drained
8
long, flexible chives, tied in pairs at the stem end using a square knot
Place each chicken breast between 2 sheets of plastic wrap or foil. Pound
each to an even thickness of
1
⁄
2
-inch (1.25 cm) (a flat pounder will give best
results).
Combine garlic, basil, salt, pepper, vermouth and olive oil in a shallow bowl.
Dip one chicken breast in this mixture, shake off excess, and place on a clean
work surface, skin side down. Lay 6 spinach leaves crosswise on breast
starting about
1
⁄
2
inch (1.25 cm) from the bottom to about 1
1
⁄
2
inches (1.25 cm)
from the top. Roll up a red pepper half into a cylinder and place across the
spinach leaves (crosswise on chicken). Starting from the narrow end, roll up
chicken like a jelly roll, the spinach and red pepper will be rolled into the
chicken. Tie a chive around the centre of each bundle, with the knot on the
underside.
Place the steaming rack on bottom of the Cuisinart
™
Electric Wok. Add 4 cups
(1 L) water to the wok. Line steamer with parchment paper cut to fit. Arrange
chicken on parchment, evenly spaced. Heat wok to 400°F (200°C), cover and
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