- 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 -