the ENDLESS ONLINE COOKBOOK

• 4 boneless, skinless chicken breasts, grilled and diced
• 1 pound whole wheat pasta (elbow, spiral, or any .
  small pasta style)
• 1 medium red bell pepper
• 1 small red onion, diced
• 1/2 cup sliced olives
• 1 cup diced low-fat mozzarella cheese
• 1/2 cup balsamic vinegar
• 1/3 cup olive oil
• 2 tablespoons fresh rosemary
• 1-2 cloves fresh garlic, mashed
• 1 tablespoon chopped fresh basil

1. Combine the chicken, pasta, onion, olives and bell pepper. Set aside.
2. Mix the vinegar, oil, rosemary, garlic and basil, pour over the chicken mixture and add the cheese.
3.To serve hot serve immediately, to serve chilled; refrigerate for 4 or more hours.

• 8 ounces linguini noodles
• 1 pound (net weight of clam meat) fresh Manila clams; if fresh Manila clams are unavailable in your area, you may substitute canned clams (probably two 8 ounce cans)
• 1 sprig of fresh basil, chopped
• 1 ripe tomato, chopped
• 3 tablespoons olive oil
• 1 clove garlic, crushed
• 1/2 cup white wine
• 1/4 cup low-fat chicken stock or vegetable stock
• 1 tablespoon grated Parmesan cheese
• Dash of salt and pepper

1. Bring water to a rapid boil in a large pot. Add pasta and cook until tender, about 8 minutes. Drain water from pasta and set aside.
2. Place olive oil in a saute pan and heat on medium. Add garlic and saute for two minutes. Add clams and cook for 3-4 minutes. Add wine to saute pan. Increase heat and cook until clams are open. Add salt and pepper to liquid in saute pan according to your individual taste.
3. Toss pasta with clams, basil, tomatoes and Parmesan
4. Serve immediately.