Eastern expert: Ming Tsai, chef-owner of Blue Ginger in Wellesley, Massachusetts, star and creator of the show East Meets West With Ming Tsai on the Food Network. What you'll love: The fresh and healthy idea of combining raw greens with pasta. Said one taster, "I'd never thought to do that before, but I'd do it again."

Ingredients

　　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

　　Preheat broiler. For marinade, combine soy sauce, chili paste, scallion whites, red wine, garlic, ginger, and black pepper in a bowl. Add chicken and let marinate. 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. In a blender, puree mangoes, lime juice, and remaining 1 tbsp canola oil. 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. On each plate, place 1/4 pasta and 2 pieces chicken. Drizzle with mango puree and garnish with remaining scallion greens.

Nutrition Per Serving

　　16 g fat (1 g saturated fat); 66 g carbohydrates

　　36 g protein

　　70 mg cholesterol

　　5 g fiber

　　#### Nutritional analysis provided by Self