Indian Spiced Chicken and Rice

1 whole chicken breast, boned, skinned, split (about 1/2 lb.)
1 sm. onion, roughly chopped
1 T. olive oil
1 l clove garlic, diced
1/2 t. each: cumin seeds, ground coriander
1/4 t. freshly ground black pepper
1/8 t. (scant) gr. cinnamon
1 c. uncooked rice
1 can (13 3/4 z.) chicken broth
1 sm. red bell pepper, ciced
1/4 c. frozen pes, thawed
2 green onions, chopped

     Cut chicken into 1/2" cubes. Set aside. Mix onion, olive oil, garlic, cumin, coriander, black pepper
and cinnamon in a 2 qt. casserole. Cover. Microwave on HIGH (100 % power) until onions are quite tender 3 to 4 min.
     Add broth, rice and red pepper to casserole. Cover. Microwave on HIGH until boiling, 5 to 7 min. Carefully remove top. Stir in chicken. Re-cover. Microwave on MEDIUM (50% power) until liquid
is absorbed and rice is tender, 12-14 min. Stir in peas. Let stand, covered, 3 min. Top with green onions.

Serve with cucumbers & sour cream and a suitable chutney. Probably serves 4.

Savory Sausage and Spinach Penne

8 oz. penne pasta
2 T. olive oil
3 cloves garlic minced
1 pound sweet sausage, removed from casing.
1 pound fresh spinach, small leaves or larger ones torn
1 cup crushed tomatoes
1/2 c. chicken broth
1/2 c. dry white wine
3/4 c. oil-packed sun-dried tomatoes or 1/4 c. sun-dried tomatoes chopped
1 T. chopped fresh basil or 1 tsp. dried basil.
1-2 tsp. Tabasco pepper sauce
Parmesan cheese to taste.

In a medium saucepan, cook pasta and set aside. In a large skillet over medium high heat, add oil and garlic. Saute until garlic is lightly browned. Add crumbled sausage meat, saute for 4 minutes, then push to sides of pan. Add spinach, saute until tender, about 3 minutes. Add crushed tomatoes, chicken broth, white wine, sun-dried tomatoes, basil, Tabasco and let cool 5 min. Remove from heat, add cooked pasta and toss lightly. Salt and pepper to taste. Sprinkle with Parmesan and serve warm.

Pour off oil.