Dinner with acclaimed chef and author Jacques Pepin is always special. On a recent evening at his Connecticut home, he served a red pepper sauce over homemade ravioli. When he told me how easy the sauce was, I decided to use it as a basis for this quick dinner.
I used fusilli corti -- short springs or corkscrews -- because I liked the way the ridges trap the sauce, but any short-cut pasta such as penne or elbow macaroni will do.
This meal contains 647 calories per serving with 16 percent of calories from fat.
If you want a wine accompaniment, try a white with some fruit to it -- a nice California sauvignon blanc, for example, to complement the bell pepper taste.
* Minced garlic can be found in the produce section of the market. Garlic cloves can be used instead. Use 1 garlic clove in the pasta recipe and 1 in the chicken recipe.
* Look for boneless, skinless chicken breast cutlet. If unavailable, use boneless, skinless chicken breasts and pound them with a meat mallet to 1/4- to 1/2-inch thick.
Crispy Broiled Chicken
Vegetable oil spray
3/4 pound boneless, skinless chicken breast cutlets (about 1/2- to 1/4-inch thick)
1/4 cup plain bread crumbs
1 teaspoon minced garlic
2 teaspoons dried rosemary
Pinch of salt
1/4 teaspoon freshly ground black pepper
2 egg whites
Preheat broiler. Line a baking tray with foil and coat it with vegetable oil spray. Remove visible fat from the chicken.
Mix together the bread crumbs, garlic, rosemary, salt and pepper on a plate. In another container, lightly beat egg whites with a fork to break it up. Dip chicken into egg white and then roll in bread crumb mixture; repeat.
Place on tray and broil about 5 inches from heat for 2 minutes. Turn and broil another 2 minutes.
A meat thermometer should read 160 degrees.
Makes 2 servings.
Per serving: 291 calories (22 percent from fat), 7.1 grams fat (1.6 grams saturated, 2.5 grams monounsaturated), 108 milligrams cholesterol, 41.9 grams protein, 13.6 grams carbohydrates, 2.2 grams fiber, 430 milligrams sodium.
Red Pepper Pasta
1/4 pound fusilli (corkscrew) pasta (about 1 3/4 cups)
2 medium-size red bell peppers, cut into cubes (about 3 cups)
1 teaspoon minced garlic
1/2 cup tomato puree
3 tablespoons water
1 teaspoon olive oil
Salt and freshly ground black pepper
Place a large saucepan with 3 to 4 quarts water on to boil. Add pasta to boiling water and cook about 10 minutes.
Meanwhile, place red bell pepper and minced garlic in a microwave-safe bowl and microwave on high 3 minutes.
Remove and add tomato puree, water and olive oil. Mix well. Add salt and pepper to taste.
Drain pasta and toss with sauce.
Makes 2 servings.
Per serving: 356 calories (10 percent from fat), 4.2 grams fat (0.6 gram saturated, 1.8 grams monounsaturated), no cholesterol, 12.6 grams protein, 69.2 grams carbohydrates, 6.9 grams fiber, 77 milligrams sodium.
Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" (Atlantic Monthly Press, 2010).
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