This is an excellent light supper. The combination of flavors is unusual and delicious. And it’s good for you, too.
Ingredients
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1 cup chicken broth
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2 large chicken breast halves, skinned and boned
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2 cups uncooked rotelle pasta
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1/2 teaspoon salt
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1 package frozen peas, cooked according to package directions, drained
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1/2 cup diced pimiento
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2 cups Texas Ruby Red grapefruit sections, drained (reserve 1/3 cup juice)
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2 tablespoons olive oil
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3 tablespoons red wine vinegar
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1 large garlic clove, crushed or put through a garlic press
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1/4 teaspoon ground cumin (rounded 1/4 teaspoon)
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1/4 teaspoon salt
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1/8 teaspoon white pepper
Instructions
- In a medium saucepan, bring broth to a boil.
- Arrange chicken breasts in single layer in pan, and return broth to boiling.
- Cover and cook about 15 minutes, until chicken is cooked through.
- Drain and cool.
- Cut chicken into bite-sized pieces.
- Meanwhile, cook the pasta according to package directions, with 1/2 teaspoon salt.
- Drain and keep warm.
- In a large bowl, combine the chicken, cooked pasta, cooked peas, pimiento, grapefruit sections and reserved grapefruit juice.
- In a small bowl or jar, combine the oil, vinegar, garlic, cumin, salt and pepper.
- Mix well.
- Pour dressing over chicken mixture, and toss lightly.
- May be served cold, but immediate serving is better.
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