PUBLISHED 01/26/2007
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 onion, diced
2 carrots, 1/2-inch dice
2 parsnips, 1/2-inch dice
1 celery root, 1/2-inch dice
Season the chicken breasts with salt and pepper. Sear one side for five minutes over medium-high heat in a nonstick, oven-proof saute grill pan. Turn the chicken over and add the vegetables. As the vegetables begin to brown (about six minutes), turn them over and place the pan in a preheated 400°F oven until the chicken is cooked (seven to 10 minutes). Remove chicken and let it rest while the vegetables finish cooking in the oven (about five minutes more). Serves four.
How To Make It: The Pasta
12 ounces farfalle noodles
2 tablespoons part-skim ricotta
1 tablespoon Mascarpone (or use 2 tablespoons cream cheese total)
1 tablespoon low-fat cream cheese
1 ounce goat cheese
2 tablespoons half and half (optional)
3 tablespoons grated Parmesan
Salt and Pepper to taste
Follow package directions to cook pasta al dente. Mix together cheeses; thin with half and half if desired. Toss cooked pasta with the cheese mixture and pour into a two-quart casserole dish and top with Parmesan. Place under the broiler (450°F) until the cheese has browned, about five to eight minutes. Serves four.
Calories 410 Fat 8 g Carbs 65 g Protein 16 g
