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BE A PART OF HISTORY, JOIN:
LOW-FAT _ DIETS page 124
• GOVERNOR LAMAR ALEXANDER
• CHAIRMAN HALEY BARBOUR
1 & 1/2 pounds spaghetti
1 cup coarsely grated Parmesan
cheese
• SENATOR BOB DOLE
T
• MALCOLM S. FORBES JR.
esday,
November 28, 1995
The National Jewish Coalition
• SPEAKER NEWT GINGRICH
is celebrating its 10th
Anniversary with a
• SENATOR PHIL GRAMM
Presidential Candidates
Forum and Gala
• AMBASSADOR ALAN KEYES
honoring Max M. Fisher
• SENATOR RICHARD LUGAR
Grand Hyatt Washington
1000-1 Street, NW
Washington, DC
• SENATOR ARLEN SPECTER
Presidential ,
Candidates Forum
(morning sessibn)
10:30 am — 12:30 pm
• GOVERNOR PETE WILSON
Lunch
12:30 pm
AND OTHER INVITED GUESTS
—
2:00 prh
Presidential
Candidates Forum
(afternoon session)
2:00 pm — 5:30 pm
FOR THIS HISTORIC EVENT
Reception
6:30 pm 7:30 pm
—
Dinner/Program
7:30 pm — 10:00 pm
Space is Limited
For more information
please call:
301.468.1695
Next time you feed your face,
think about your heart.
Go easy on your heart and start cutting back on foods
that are high in saturated fat and cholesterol. The
change'll do you good.
V American Heart Association
WE'RE FIGHTING FOR YOUR LIFE
medium-high heat, and cook, un-
covered, stirring constantly, un-
til the chicken is cooked through,
about 1 minute longer. Remove
from the heat and stir in the may-
onnaise. Meanwhile, cook the
pasta shells in the boiling water
until just tender. Drain well.
Transfer the chicken mixture to
a large bowl, add the pasta shells,
and toss to combine. Spoon the
pasta mixture into 4 shallow
bowls and serve.
Serves 4.
In a large nonstick skillet, heat
the oil until hot but not smoking
over medium heat. Add the
onions and cook, stirring fre-
quently, until the onions are gold-
en brown and very tender, about
10 minutes. Add the carrots and
cook, stirring frequently, until the
carrots are tender, about 7 min-
utes.
Start heating a large pot of wa-
ter to boiling for the pasta.
Cut each tomato in half, and PENNE WITH CHICKEN,
squeeze through a sieve set over FENNEL, AND PINE
a bowl to catch the juices. Discard NUTS
the seeds. Coarsely chop the 2 tablespoons olive oil
tomatoes. Stir the garlic
6 ounces skinless, boneless
chicken breasts, cut into 1/2-
into the carrot mixture
inch
and cook until the gar-
chunks
lic is tender, about 3
1 large onion, coarsely
minutes.
chopped
Add the tomatoes
3 cloves garlic, minced
and their juices, the
fennel bulb, cut into
1/2-inch chunks (about 2
tomato sauce, basil,
1 cups)
salt, pepper flakes,
1/2 cup orange juice
and pepper and cook,
1 teaspoon grated orange
stirring occasionally,
zest
until the sauce is fla-
2 cups chopped tomatoes
vorful and thickened,
112 cup reduced-sodium
chicken broth,
about 10 minutes
defatted
longer. Meanwhile,
3 tablespoons chopped
cook the spaghetti in
fresh basil
the boiling water until
3/4 teaspoon salt
just tender. Drain well. Transfer 1/4 teaspoon cayenne pepper
the marinara sauce to a large 2 teaspoons cornstarch
bowl, add the spaghetti and 3/4 1 tablespoon pine nuts
cup of the Parmesan, and toss to 10 ounces penne pasta
In a large nonstick skillet, heat
combine. Spoon the spaghetti
mixture onto 8 plates, sprinkle 1 tablespoon of the oil until hot
with the remaining 1/4 cup but not smoking over medium
heat. Add the chicken and cook,
Pat mesan, and serve.
stirring frequently,until golden
Serves 8.
brown, about 4 minutes. With a
SHELLS WITH LEMON
slotted spoon, transfer the chick-
en to a plate.
CHICKEN AND
VEGETABLES
Start heating a large pot of wa-
2/3 cup reduced-sodium chicken
ter to boiling for the pasta. In the
broth, defatted
sam e skillet, heat the remaining
3 cloves garlic, slivered
1 ta blespoon oil until hot but not
6 ounces skinless, boneless
sm oking over medium heat. Add
chicken breasts, cut into 1/2-
the onion and garlic. Cook, stir-
inch
chunks
rin g frequently, until the onion
1 carrot, cut into matchsticks
is caramelized, about 10 minutes.
1 zucchini, cut into matchsticks
Ad d the fennel to the onion mix-
2 tablespoons chopped fresh
tur e, stirring to coat.
mint
S tir in the orange juice and
2 teaspoons grated lemon zest
zest
3/4 teaspoon dried oregano
1/2 teaspoon salt
C over and cook, stirring occa-
1/2 teaspoon freshly ground
sion ally, until the fennel is ten-
black pepper
der, about 10 minutes. Stir in the
1 1/2 teaspoons cornstarch
tom
atoes, broth, basil, salt, and
2 tablespoons fresh lemon juice
cay enne and cook, uncovered,
1 tablespoon olive oil
st erring frequently, until slight-
2 tablespoons reduced-fat
mayonnaise
ly the Ckened, about 5 minutes. In
10 ounces medium pasta shells
a cu p, combine the cornstarch
Start heating a large pot of wa- and 1 tablespoon of water, stir to
ter to boiling for the pasta. In a blen d, and stir into the fennel
large skillet, combine the broth mix ture.
and garlic. Bring to a boil over
Add the chicken and pine nuts,
medium high heat, add the chick- brin g to a boil over medium-high
en, carrot, zucchini, mint, lemon heat , and cook, stirring con-
zest, oregano, salt, and pepper, stan tly, until the chicken is
reduce to a simmer, and cover. cook ed through, about 1 minute
Cook until the chicken is al- long er.
most cooked through, about 4
eanwhile, cook the penne in
minutes. the b oiling water until just ten-
In a cup, combine the corn- der. Drain well. Transfer the
starch and 1 tablespoon of water, chick en mixture to a large bowl,
stir to blend, and stir into the add t he penne, and toss to corn-
chicken mixture. Add the lemon
LOW FAT DIETS page 128
juice, and oil, bring to a boil over
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