Ingredients 1 (9-ounce) package refrigerated fettuccine 1 tablespoon olive oil 1 teaspoon bottled minced garlic 2 teaspoons all-purpose flour 1/2 teaspoon herbes de Provence 1/4 teaspoon ground turmeric 1 (14.5-ounce) can diced tomatoes, undrained 1 (8-ounce) bottle clam juice 12 medium mussels, cleaned and debearded 8 ounces medium shrimp, peeled and deveined 1 (8-ounce) halibut fillet, cut into 1-inch pieces Chopped fresh basil (optional) Preparation Cook refrigerated fettuccine according to package directions, omitting salt and fat. Drain and keep warm. Heat oil in large nonstick skillet over medium-high heat. Add garlic to pan; cook 1 minute. Add flour to pan; cook 30 seconds, stirring constantly with a whisk. Stir in herbes de Provence, turmeric, tomatoes, and clam juice; bring to a boil. Stir in mussels, shrimp, and fish. Cover, reduce heat, and simmer 5 minutes or until mussels open. Discard any unopened shells. Place 1 cup pasta in each of 4 bowls; top each serving with about 1/3 cup fish mixture and 3 mussels. Garnish with basil, if desired.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 teaspoons grated peeled fresh ginger
• 3 garlic cloves, minced
• 3 tablespoons golden raisins
• 3 tablespoons sliced almonds
• 1/4 cup water
• 1/4 cup orange juice
• 1 1/2 tablespoons mango chutney
• 3/4 teaspoon ground cumin

• 3/4 teaspoon curry powder
• 1 teaspoon salt, divided
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cinnamon
• 1/3 cup uncooked couscous
• 2 tablespoons minced fresh cilantro
• 6 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon black pepper
• 3 quarts water
• 6 tablespoons mango chutney (optional)

Preparation

Heat oil in a small saucepan over medium-high heat. Add onion, ginger, and garlic; sauté 2 minutes or until onion is tender. Stir in raisins and almonds; sauté 1 minute. Stir in 1/4 cup water, juice, 1 1/2 tablespoons chutney, cumin, curry, 1/4 teaspoon salt, red pepper, and cinnamon. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Transfer couscous mixture to a bowl; cool 5 minutes. Stir in cilantro; set aside.

Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.

Sprinkle chicken with remaining 3/4 teaspoon salt and black pepper. Divide couscous mixture into 6 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.

Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 of the long sides hanging over the counter's edge by 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you, and tightly roll the breast toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the breast half on each end. Trim off excess wrap close to the knot. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled breast on wrap, and repeat procedure. Repeat with remaining chicken breast halves.

Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 20 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices. Top each serving with 1 tablespoon mango chutney, if desired.