Birthday pasta

1/4 pound linguini or thin pasta, whole wheat preferred
1 half boneless, skinless chicken breast, sliced into thin strips; or salmon or canned tuna
2 tablespoons olive oil
1 lemon, peeled, cut into thin slices de-seeded and quartered
3 cloves garlic, minced
12 kalamata olives, pitted, and cut in halves
1 tablespoon capers, rinsed and drained
Handful flat leaf parsley, chopped
Salt and freshly ground pepper to taste

Bring a large pot of water to a boil. Boil the pasta per the instructions, and drain when finished. While the pasta is cooking, heat the olive oil in a large non-stick skillet. Sauté the chicken just until it is no longer pink. Season it with a little salt and pepper. (Olives and capers add saltiness to the dish). Add the lemon, olives, capers, and garlic to the chicken and toss briefly until warm. Add the pasta and the parsley. Mix well.

Makes 2 servings.


Nutritional values per serving

Calories: 426
Fat: 18 gm
Saturated Fat: 2 gm
Cholesterol: 34 mg
Carbohydrate: 51 gm
Fiber: 9 gm
Protein: 23 gm
Sodium: 405 mg

Reprinted with permission from: Preston Maring, MD
Reviewed by: Sue Heikkinen, MS, RD, CDE
Last updated: April 19, 2007