Soy-Marinated Chicken Breast with Watercress-Pasta Salad and Mango-Lime Purée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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What you'll love: The fresh and healthy idea of combining raw greens with pasta. Said one taster, I'd never thought to do that before, but I'd do it again. Ingredients:
1/4 cup soy sauce |
1 tsp chili paste |
4 scallions, chopped, green and white parts kept separate |
1/4 cup red wine |
3 cloves garlic, peeled and minced |
1 tbsp minced ginger |
1/4 tsp black pepper |
4 boneless chicken breast halves (1 lb) |
8 oz linguine |
2 tbsp dijon mustard |
2 tbsp rice vinegar |
1 tbsp sesame oil |
3 tbsp canola oil |
1 red bell pepper, cored, seeded and julienned |
3 bunches watercress |
2 mangoes, cubed |
2 tsp fresh lime juice |
vegetable-oil cooking spray |
Directions:
1. Preheat broiler. For marinade, combine soy sauce, chili paste, scallion whites, red wine, garlic, ginger, and black pepper in a bowl. Add chicken and let marinate. Cook pasta in salted boiling water until al dente; drain. For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil. Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing. In a blender, puree mangoes, lime juice, and remaining 1 tbsp canola oil. Coat broiler pan with cooking spray and add chicken in a single layer. Broil 6 to 7 minutes per side, until browned and cooked through. Cut breasts diagonally in half. On each plate, place 1/4 pasta and 2 pieces chicken. Drizzle with mango puree and garnish with remaining scallion greens.
2. Nutritional analysis per serving: 552 calories, 16 g fat (1 g saturated fat); 66 g carbohydrates, 36 g protein, 70 mg cholesterol, 5 g fiber Nutritional analysis provided by Self
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