FAST SUMMER MEALS
PASTA
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SOBA NOODLE BOW L (11)
Heat two 14-oz. cans reduced-sodium
chicken broth
and 1 cup of
water
to
boiling. Meanwhile, thinly slice
2 skinless, boneless
chicken breasts.
Add chicken, 2 thinly sliced
carrots,
6 oz.
soba noodles,
1 sliced
jalapeho
pepper,
and 2 tablespoons of reduced-
sodium
soy sauce
to boiling broth.
Cover and cook over medium heat
7 minutes or until chicken is cooked
through and noodles are tender. Add
8 oz. fresh
sugar snap peas,
cover, and
cook 3 minutes more or until peas are
tender. Sprinkle servings with
crushed
red pepper
and
snipped fresh parsley.
A N TiP A S TiB O W
.............
Cook 4 oz. (about 2 cups) dried large
bow tie pasta;
drain, rinse with cool
water, and drain again. Meanwhile,
pour off and reserve
lA
cup of
marinade from one 12-oz. jar
marinated
artichoke salad.
Drain the rest of the
liquid. Whisk together the reserved
marinade with 1 tablespoon
olive oil
and 1 teaspoon
Italian seasoning
to
make a dressing. Combine bow ties
with artichoke salad, half of a peeled
and chopped
cantaloupe,
6 oz. chopped
salami,
and 4 oz. halved
bocconcini
(small fresh mozzarella balls). Toss
with dressing,
salt,
and
pepper.
