Soy-Marinated Chicken Breast with Watercress-Pasta Salad and Mango-Lime Purée

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.

mango chicken

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.

noodles

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
Advertisements

6 Comments (+add yours?)

  1. y
    Jul 25, 2009 @ 20:04:38

    this looks delicious, Marisa! i wish i were there to take some photos! one day, i need to come over for a food porn photo shoot (smile).

    Reply

    • marisaskitchen
      Jul 27, 2009 @ 10:09:15

      I totally need picture help!! I need an expert like you! Anytime you want, I will make the dinner you can photo 🙂

      Reply

      • y
        Jul 29, 2009 @ 13:08:16

        it’s a date! well, pick some dates, first (smile)…ha!

      • marisaskitchen
        Jul 29, 2009 @ 13:27:34

        Perfect!!! I would love to do this! I am having some friends over for dinner next week. My first raw dinner party!! I know I can get used to this 🙂

      • y
        Jul 31, 2009 @ 11:11:49

        well, just let me know…a raw photo feast would be cool, too. will it be early enough to take advantage of natural lighting? (smile)

      • marisaskitchen
        Jul 31, 2009 @ 12:53:05

        that is my problem most of the time. even in the summer i cook at night for the most part, so daylight is not ususally an option 😦

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: