Barking up the right poultry.

Looking for a new chicken or turkey recipe? Here are three-all from our Genie of The Giblets, Kate Sherwood.

In the recipes that call for brown rice, you can lop 30 minutes off the preparation time if you use instant or already-cooked. To hold down the sodium in the recipe that calls for chicken broth, we used Imagine Organic Low Sodium Chicken Broth.

Warm Chicken Pasta Salad

To make it vegetarian, omit the chicken and add a can of drained and rinsed white beans along with the tomatoes.

1/2 lb. whole wheat farfalle or penne
4   cups broccoli florets or broccolini,
    cut into bite-sized pieces
2   Tbs. extra virgin olive oil, divided
4   cloves garlic, minced
1/2 lb. raw, skinless and boneless chicken
    breast, cut into bite-sized pieces
2   lbs. cherry tomatoes, halved
1/2 tsp. salt
    Freshly ground black pepper, to taste
1   bunch basil (stems removed), roughly
    chopped
1/4 cup grated Parmesan cheese

1. Bring a large pot of water to a boil and
cook the pasta according to the package
instructions. Two minutes before the pasta is
done, toss in the broccoli. When the pasta is
done, strain in a colander and return to the
pot. Toss with 1 Tbs. of olive oil and cover to
keep warm.

2, Heat a heavy, deep skillet over medium-low
heat. Add the remaining 1 Tbs. of olive
oil and the garlic. Saute until fragrant, about
30 seconds.

3. Add the chicken and saute until tender
and cooked through, about 3 minutes.

4. Add the tomatoes, salt, and pepper. Toss
in the pasta and broccoli.

5. Garnish with the basil and Parmesan
cheese. Makes 4 servings.

PER SERVING (2 1/2 cups)

Calories: 440                       Sodium: 460mg
Total Fat: 13 g                     Carbohydrates: 58 g
Sat Fat:  3 g                       Protein:  26  g
Trans Fat:  0  g                    Fiber: 8 g
Cholesterol:  40 mg

Turkey Tetrazzini 

To make it vegetarian, omit the turkey, use vegetable broth instead of chicken broth, and increase the mushrooms to 2 pounds.

1   cup brown rice, whole wheat bulgur,
    or other whole grain
3   Tbs. extra virgin olive oil, divided
1   lb. white button or cremini mushrooms,
    cleaned and quartered
2   leeks, whites and pale green parts
    only, well rinsed and thinly sliced
1   Tbs. all-purpose flour
1   cup low-sodium chicken broth
1   cup fat-free sour cream
3/4 lb. raw, skinless and boneless turkey
    breast, cut into bite-sized pieces
2   cups frozen green peas, thawed
3/4 tsp. salt
    Freshly ground black pepper, to taste

1. Cook the rice according to the package
instructions.

2. Heat a large skillet on high heat until
hot. Add 1 Tbs. olive oil and saute half of the
mushrooms until golden brown, about 2 minutes.
Remove to a bowl. Repeat with 1 Tbs.
olive oil and the remaining mushrooms.

3. Reduce the heat to low. Add 1 Tbs. olive
oil to the skillet and gently cook the leeks
until soft, about 3 minutes. Sprinkle in the
flour. Stir in the broth and sour cream.

4. Add the turkey and cook on low heat until
tender and cooked through, about S minutes.
(Don't let the liquid boil. The sauce will separate
and tire turkey will get tough.)

5. Add the peas. Taste and season with up to
3/4 tsp. salt (if needed) and pepper.

6. Serve with the rice. Makes 4 servings.

PER SERVING (2 1/2 cups)

Calories 550                        Sodium: 520 mg
Total Fat: 14 g                     Carbohydrates:  71 g
Sat Fat: 8 g                        Protein: 37 g
Trans Fat: 0 g                      Fiber: 9 g
Cholesterol: 60 mg

Chicken & Broccoli Stir-Fry 

1   cup brown rice
2   cloves garlic, minced
1   Tbs. grated ginger
1/4 cup reduced-sodium soy sauce
1/2 cup water
1   Tbs. brown sugar
1   Tbs. cornstarch
2   tsp. rice wine vinegar
1   Tbs. toasted sesame oil
3/4 lb. raw, skinless and boneless chicken
    breast, cut into bite-sized pieces
1   Tbs. canola oil
6   cups broccoli florets, rinsed
1   red bell pepper, sliced into strips
1/2 cup roasted, unsalted cashews

1. Cook the rice according to the package
instructions.

2. Make the marinade: mix the garlic, ginger,
soy sauce, water, sugar, cornstarch, vinegar,
and sesame oil in a large bowl. Add the
chicken and toss to coat. Set the bowl aside.

3. Heat a large deep skillet or wok over
medium-high heat. Add the canola oil and
stir-fry the broccoli until bright green, about
3-5 minutes.

4. Add the chicken and the marinade. Stir-fry
until cooked through, about 2-3 minutes.
Add the peppers and remove from heat.

5. Garnish with the cashews and serve immediately
with the rice. Makes 4 servings.

PER SERVING (3 cups)

Calories: 520                       Sodium: 600 mg
Total Fat: 18 g                     Carbohydrates: 61 g
Sat Fat: 3 g                        Protein:  32 g
Trans Fat: 0 g                      Fiber:  9 g
Cholesterol: 50 mg