Pizzichi With Spring Veggies is a delicious and light meal, very easy to prepare and has a low calorie count of 390. The perfect dish in summer warmth.

Nutritional Facts

• CALORIES 357
• FAT 14g (sat 3g, mono 7g, poly 2g)
• PROTEIN 17g
• CARBOHYDRATE 47g
• FIBER 7g
• CHOLESTEROL 16mg
• IRON 3mg
• SODIUM 450mg
• CALCIUM 104mg

Ingredients

• 10 (1-inch) sliced asparagus (about 1 1/2 cups)
• 3 ounces haricots verts, trimmed and cut into 1-inch pieces (about 3/4 cup)
• 8 ounces uncooked pizzichi or whole-wheat penne
• 2 tablespoons olive oil
• 4 turkey bacon slices, cut into 1/4-inch-wide strips
• 1 small onion, diced (about 1 1/4 cups)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups low-sodium chicken stock
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup fresh mint leaves, thinly sliced

Preparation

1. Bring a pot of water to a boil. Immerse asparagus and haricots verts in water 1–2 minutes or until bright green. Remove with slotted spoon; place vegetables in a towel to keep warm. Bring water back to a boil; add pasta. Cook 14 minutes or until al dente. Drain; set aside.
2. Meanwhile, heat oil in a skillet over medium-high heat. Add bacon; cook 3–4 minutes or until crisp, stirring frequently. Set aside; reduce heat to medium-low.
3. Add onion; season with salt and pepper. Cook 5 minutes or until translucent. Add chicken stock; raise heat to high. Cook 2–3 minutes or until stock has reduced by half. Add reserved asparagus, haricots verts, and turkey bacon; cook 1 minute or until heated through. Toss with pasta. Add cheese and two-thirds mint, and toss to combine. Transfer to a serving platter, and garnish with remaining mint.

Nutritional Facts:

• Calories 336
• Fat 15g (sat 4g, mono 6g, poly 2g)
• Choles­terol 98mg
• Protein 35g
• Carbohydrate 11g
• Sugars 5g
• Fiber 2g
• Iron 3mg, Sodium 796mg, Calcium 94mg

Prep: 20 minutes, cooking time: 1 hour, 15 minutes Makes 6 servings

Ingredients:

• 1 teaspoon ground cinnamon
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 (2 1/2- to 3-pound) whole chicken, cut into 8 pieces
• 2 tablespoons extra-virgin olive oil
• 2 coarsely chopped yellow onions
• 5 garlic cloves, minced and divided
• 1/2 cup dry white wine
• 1 cup water
• 1 cup chicken broth
• 1 (6-ounce) can tomato paste
• 1 tablespoon chopped fresh oregano
• 1/2 cup ricotta salata cheese, grated

Instructions:

1. Mix cinnamon, salt, and pepper in a bowl. Pat chicken dry with paper towels, and rub with cinnamon seasoning.
2. Heat olive oil in a deep skillet over high heat. (Don’t overcrowd chicken, or it will steam rather than brown.) Brown chicken in oil for about 4–5 minutes on each side. Turn frequently with a spatula. Remove chicken when nicely browned on all sides; set aside.
3. Lower heat to medium-high. Add onions and 3 minced garlic cloves and cook, stirring constantly, for about 3 minutes or until onions are soft and golden brown. Add wine to pan, scraping up any browned bits with a spatula.
4. When wine has evaporated, add water, broth, tomato paste, oregano, and remaining 2 garlic cloves. Return chicken to pan. (Liquid should cover the chicken about three-fourths of the way.) Cover and simmer over low heat about 1 hour or until chicken is tender and cooked through. Add salt and pepper to taste.
5. Serve chicken topped with sauce and sprinkled with cheese. Remove skin before eating. (Serving size: about 1 piece of chicken with sauce)