Pasta Marrakech with Chicken from Pasta & Garlic Low Fat Recipes that Work

Pasta Marrakech with Chicken from Pasta & Garlic Low Fat Recipes that Work
Serves 4
Pasta
Fusili or spiral shaped pasta of your choice
3/4 pound dried or 1 pound fresh
Sauce
8 cloves garlic, minced Hint Mama Raps Chopped Garlic for fast and easy useage
3 tablespoons, ginger root, peeled and grated
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint leaves chopped
1/2 cup fat free chicken stock
1/2 cup freshly squeezed lemon juice
6 tablespoons honey
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon cornstarch
1/2 to 1 teaspoon red pepper flakes
1 pound skinless, boneless chicken breasts, cut into thin bite sized pieces
1 tablespoon olive oil
1/2 cup oil cured black olives, pitted and coarsely chopped Most peopl love olives but Charlie leaves them out
ground nutmeg, to taste
Advance Preparation - 30 minutes
Prepare a sauce by combining garlic, ginger, cilantro, mint, chicken stock, lemon juice, honey, cumin, paprika, cornstarch, and pepper flakes. Mix thoroughly and set aside. Cut Chicken into bite sized pieces and place into a plastic zipper lock freezer bag. Add 3 tablespoons of the sauce mixture, seal, shake well and allow chicken to marinate at least 1/2 hout but its best up to 8 hours in the refrigerator. Pit and chop olives.
Ingredients may be prepared up to 8 hours in advance if refrigerated.
Final Preparation - 15 minutes
1. Cook pasta in plenty of rapidly boiling salted water until al dente. Drain and reserve.
2. While the pasta cooks, preheat a large stir fry pan or skillet over high heat. Add olive oil. When oil gives off a wisp of smoke, add chicken and stir fry until it loses its raw outside color.
3. Add reserved sauce, olives and cooked pasta directly to the pan. Reduce heat to medium and stir and toss gently until everything is evenly combined and heated all the way through. Serve immediately striaght from the pan. Dust a little nutmeg over each serving at the table.
Nutrition Data
Calories 638
Calories from Fat 16.1%
Total Fat 11.5 g
Saturated Fat 1.7 g
Cholesterol 53 mg
Sodium 632 mg
Carbohydrates 101 g
Dietary Fiber 3.3 g
Protein 34 g

Grits and chicken Recipe by Diana Rattray

Chicken with Grits
By Diana Rattray, About.com
An easy grits and chicken recipe.
Ingredients:

4 chicken breast halves without skin, boneless
4 cups water
1/2 teaspoon salt
1 cup quick cooking grits, uncooked
1 teaspoon ground cumin
2 tablespoons butter
.
Spicy Southern Salsa
1 cup corn kernels, cooked and drained
1 cup black-eyed peas, cooked and drained
1 medium tomato, seeded and chopped
1/2 cucumber, peeled, seeded, diced
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons minced fresh basil
1 small jalapeno, seeded and finely minced
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Preparation:

Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions. Spoon grits into a greased 9-inch square baking pan; cover and chill until firm. Rub chicken breasts with the ground cumin. Melt butter in a large skillet over medium heat. Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender. Remove chicken from skillet and drain on paper towels; cover and keep warm. Invert baking pan to remove grits. Cut into 4 sqares, then cut each square diagonally into 2 triangles. In same skillet, heat pan drippings to medium temperature. Add grits and sauté, turning once, about 5 minutes or until lightly brown. To serve, cut each chicken breast into slices. Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side. Spoon Spicy Southern Salsa over the grits cakes.
Makes 4 servings.
Southern Salsa: Mix salsa ingredients together in a large bowl.