Cuisinart WOK-703C manual Jade and Ivory Pasta, CHICKEN, Spinach and Roasted Pepper Roulades

Nutritional information per serving:	heated. Garnish with remaining Parmesan and toasted almonds to serve.
Calories 343 (35% from fat) • carb. 34g • pro. 22g • fat 13g • sat. fat 3g	Nutritional information per serving:
• chol. 145mg • sod. 1297mg • calc. 55mg • fiber 3g
	Calories 454 (48% from fat) • carb. 23g • pro. 33g • fat 24g • sat. fat 7g
	• chol. 99mg • sod. 653mg • calc. 168mg • fiber 3g

JADE AND IVORY PASTA

Makes 6 servings

11⁄2 tablespoons (25 ml) cornstarch

1⁄4 teaspoon (1 ml) salt

1⁄4 teaspoon (1 ml) freshly ground pepper

1pound (500 g) boneless, skinless chicken breast, sliced in 1⁄8-inch slices

1⁄2 cup (125 ml) sherry

1⁄4 cup (50 ml) soy

1⁄4 cup (50 ml) water

1⁄4 cup (50 ml) Asian sesame oil

4 cups (1 L) broccoli florets

4slices ginger, each about the size of a quarter, cut into thin slivers

2garlic cloves, peeled and minced

12ounces (340 g) fettuccine, cooked al dente and drained

3tablespoons (45 ml) butter, cut in pieces

1⁄2 cup (125 ml) grated Parmesan cheese, divided

1⁄2 cup (125 ml) slivered almonds, lightly toasted

Combine cornstarch, salt, and pepper. Remove visible fat from chicken, cut into 1⁄8-inch (0.5 cm) thick slices. Toss chicken in cornstarch mixture and let stand for 5 to 10 minutes. Combine sherry, soy sauce and water in a small bowl and set reserve.

Preheat Cuisinart™ Electric Wok to 350°F (180°C). When hot, drizzle sesame oil down the sides of the wok. Add chicken and stir-fry for 45 seconds. Add broc- coli flowerets and stir to combine. Place lid on wok and steam for 1 minute.

Remove lid, push chicken and broccoli up on the sides of the wok, leaving centre open. Add ginger and garlic and stir-fry for 30 seconds and then mix with chicken. Add sauce ingredients and simmer one minute. Add pasta, butter and half of the Parmesan cheese, and stir until pasta is completely

CHICKEN, SPINACH AND ROASTED PEPPER ROULADES

Makes 4 servings

4chicken breasts, boneless and skinless, tenders removed – about 5 to 6 (150 g-175 g) ounces each

1teaspoon (5 ml) minced garlic

1teaspoon (5 ml) dried basil

1⁄2 teaspoon (2 ml) kosher salt

1⁄8 teaspoon (1 ml) freshly ground white pepper

2tablespoons (30 ml) dry white wine or vermouth

1tablespoon (15 ml) extra virgin olive oil

24large flat spinach leaves, washed, dried and drained

4roasted red pepper halves (may be from a jar), drained

8long, flexible chives, tied in pairs at the stem end using a square knot

Place each chicken breast between 2 sheets of plastic wrap or foil. Pound each to an even thickness of 1⁄2-inch (1.25 cm) (a flat pounder will give best results).

Combine garlic, basil, salt, pepper, vermouth and olive oil in a shallow bowl. Dip one chicken breast in this mixture, shake off excess, and place on a clean work surface, skin side down. Lay 6 spinach leaves crosswise on breast starting about 1⁄2 inch (1.25 cm) from the bottom to about 11⁄2 inches (1.25 cm) from the top. Roll up a red pepper half into a cylinder and place across the spinach leaves (crosswise on chicken). Starting from the narrow end, roll up chicken like a jelly roll, the spinach and red pepper will be rolled into the chicken. Tie a chive around the centre of each bundle, with the knot on the underside.

Place the steaming rack on bottom of the Cuisinart™ Electric Wok. Add 4 cups (1 L) water to the wok. Line steamer with parchment paper cut to fit. Arrange chicken on parchment, evenly spaced. Heat wok to 400°F (200°C), cover and

19