MANGIA MEDITERRANEAN

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In a large skillet, heat the oil on the medium- high heat. Saute the chicken breasts for about three minutes per side until browned, ducing heat if they start to bum. Stir in the onions and garlic; saute until wilted. Add the rest of the ingredients except the spaghettini cover, and reduce heat. Simmer for about minutes until the chicken is done in the center. Meanwhile, boil the water for the pasta Boil the pasta for about 4 minutes until just tender (al dente). Drain thoroughly and toss in a large bowl with the oil, parsley, and sea sonings. Put pasta onto plates, then spoon the chicken and sauce over the top.

*Spaghettini: thinner than spaghetti but not as thin as angel hair or capellini

Commit (Dessert)

You can buy cannoli shells but if you're not pressed for time, these easy shells are much lower in fat. Not fried like the readymade, these are more of a rolled cookie.

Filling.

1 fifteen-ounce container low fat or skim ricotta cheese
1/4 cup sugar
1 tablespoon maple syrup
1 teaspoon grated lemon rind
1 1/2 teaspoons vanilla extract
1/2 cup minichocolate chips
optional: 1/2 cup unsalted pistachios, shelled

Chop the pistachios in the food processor or by hand so the pieces aren't too large. Pour into a small bowl. Using a food processor or mixer, beat together until smooth everything except the chocolate chips and nuts. Stir in the chocolate chips. Shortly before serving, spoon the filling into the shells and dip the ends of the shells into the nuts.

Homemade Cannoli Shells

2 tablespoons unsalted butter, melted and cooled cup sugar
2 egg whites
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/3 cup unbleached white flour

Preheat oven to 375°F. In a mixing bowl, beat the butter and sugar. Add the egg whites and extracts; beat until smooth and slightly foamy. Spoon the flour into the measuring cup and level with a knife. Stir into the egg mixture until the lumps are gone. Lay a broom on your kitchen table and clean the handle: you'll use it for shaping the shells. Oil generously two nonstick cookie sheets. Depending on the size of your cookie sheets, make up to four pancakes, 1 tablespoon dough each, on one of the cookie sheets. Using a spoon, spread out the dough into a 3 1/2" to 4" thin circle. Make sure the edges aren't too thin or they'll crumble later. Bake for about seven minutes until the edges are golden brown and the center firm. Using a pancake turner, remove the shells from the cookie sheet as quickly as possible. Wrap each one around the broom handle with the edges overlapping underneath the handle. Don't wrap them too tightly or they won't come off. Cool before sliding off the handle. Repeat using the other greased cookie sheet.

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