Marisa's Healthy Kitchen

I thought this dish was so pretty with all the bright colors. Plus I loved throwing super good for you watercress into a pasta dish. Perfect! The pasta dish is also completely vegetarian and could be an entree on its own. I separated the recipe out on the bottom to make the vegetarian pasta dish.

Soy-Marinated Chicken Breast with Watercress-Pasta Salad and Mango-Lime Purée
Recipe from SELF  July 2000

1/4 cup soy sauce
1 tsp chili paste
4 scallions, chopped, green and white parts kept separate
1/4 cup red wine
3 cloves garlic, peeled and minced
1 tbsp minced ginger
1/4 tsp black pepper
4 boneless chicken breast halves (1 lb)
8 oz linguine
2 tbsp Dijon mustard
2 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp canola oil
1 red bell pepper, cored, seeded and julienned
3 bunches watercress
2 mangoes, cubed
2 tsp fresh lime juice
Vegetable-oil cooking spray

1. Preheat broiler.
2. For marinade, combine soy sauce, chili paste, scallion whites, red wine, garlic, ginger, and black pepper in a bowl. Add chicken and let marinate.
3. Cook pasta in salted boiling water until al dente; drain.
4. For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil.
5. Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing.
6. In a blender, puree mangoes, lime juice, and remaining 1 tbsp canola oil.
7. Coat broiler pan with cooking spray and add chicken in a single layer. Broil 6 to 7 minutes per side, until browned and cooked through. Cut breasts diagonally in half.
8. On each plate, place 1/4 pasta and 2 pieces chicken. Drizzle with mango puree and garnish with remaining scallion greens.

Watercress-Pasta Salad (vegetarian pasta dish recipe)

4 scallions, chopped, just green ends
8 oz linguine
2 tbsp Dijon mustard
2 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp canola oil
1 red bell pepper, cored, seeded and julienned
3 bunches watercress

• Cook pasta in salted boiling water until al dente; drain.
• For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil.
• Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing.
• Garnish with rest of scallions and serve