Ingredients
- 1 small fennel bulb (3/4 cup)
- 1 large pineapple (1 1/2 cups)
- 8 ounces skinless, boneless chicken
- 8 ounces fresh corkscrew pasta
- 8 large black Italian, Greek or French olives
- 1 tablespoon grated onion
- 1 teaspoon anchovy paste
- 1 teaspoon dry mustard
- 1 teaspoon Dijon mustard
- 4 teaspoons Worcestershire sauce
- ½ cup plain nonfat yogurt
- 1 teaspoon raspberry or balsamic vinegar
- 1 bunch arugula
- Freshly ground black pepper
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Nutritional Information
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Nutritional analysis per serving (2 servings)
837 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 116 grams carbohydrates; 9 grams dietary fiber; 24 grams sugars; 44 grams protein; 86 milligrams cholesterol; 464 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 servings
Preparation
- If using a broiler, turn it on.
- For the pasta, bring water to boil in a covered pot.
- Wash, trim and chop fennel finely and place in large serving bowl.
- Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
- If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
- Cook pasta according to package directions.
- Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
- Wash, trim and dry arugula.
- When chicken is cooked, remove and cut into julienne strips; add to bowl.
- Drain pasta and add to bowl. Season with pepper.
- Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.
35 minutes
Dining and Cooking