The Bible presupposes a love of self, a desire to experience pleasure and avoid pain, as inherent in the human makeup and as the ground of ethical imperatives. For example, loving ourselves is often used as a criterion in Scripture for the love of others (Mt. 19:19; Eph. 5:28). It is an assumed fact that we do love ourselves, and it is not evil to do so if it is done rightly… Thus Christianity, far from denigrating human worth, actually presupposes it in some of its fundamental teachings. Yet something has tragically blighted and twisted love of self into a gross perversion of God’s intent for His creatures. The fall of the human race into sin caused love of self to become mere selfishness. What was lost was a focus outside the self – that is, a love of God that gave it control and benevolence.

John Hannah

CATEGORY	CUISINE	TAG	YIELD
Meats		Pasta, Chicken	4	Servings

INGREDIENTS

		FOR THE MARINADE/DRESSING—
1/3	c	Chopped shallot (2 large)
1		Garlic clove —
		Peeled&chopped
1/8	ts	Crushed red pepper flakes
1	ts	Dried thyme
2	ts	Freshly squeezed lime juice
1	tb	Dijon-style mustard
2	tb	Reduced-sodium soy sauce
2	tb	Rice wine vinegar
1/4	c	Dry white wine
2	ts	Honey
3	tb	Grated fresh ginger
8	oz	Chicken breast — boneless
8	oz	Dried spinach fettucine
1/2	c	Chicken stock — fat skim
		Off
1	md	Yellow squash — trimmed
		Cut into matchsticks
1	md	Red bell pepper — trimmed
		Into strips
1	lg	Leek, white part only —
		Trim
		Into 1" half rounds
2	c	Broccoli florets -1 bundle
1	c	Chopped mushrooms
1/4	c	Snipped fresh chives

INSTRUCTIONS

Preheat oven to 350 degrees.
Put all the marinade/dressing ingredients (these are the ones that being
with the chopped shallot and end with the grated fresh ginger) in a blender
and mix thoroughly at low speed.
Place the chicken in a shallow baking dish.  Pour half of the mixture from
the blender over the poultry, reserving the remainder. Cover and
refrigerate the chicken for 20 minutes. While the chicken is marinating,
bring a large pot of water to boil over high heat. Add the fettucini and
cook for 8 to 12 minutes, to desired doneness.
In the meantime, remove the chicken from the refrigerator. Uncover the
baking dish and transfer it to the oven. Bake for 15 minutes, until the
meat is no longer pink and the juices run clear.
When the pasta is cooked, remove the pot from the heat. Drain the fettucini
and return it to the pot. Stir in the chicken stock and keep the mixture
warm over the lowest heat setting.
Pour the cooking juices from the chicken into a saute' pan. Add the squash,
bell pepper, leek, broccoli and mushrooms. Saute for about 3 minutes, just
until the vegetables begin to wilt.
Transfer the pasta to a warm serving bowl, along with the vegetables. Shred
the chicken on top.  Add the reserved dressing and toss. Garnish with the
snipped chives.
Fat per serving=3.9 grams      Calories per serving=399 IN THE KITCHEN WITH
ROSIE  by  Rosie Daley
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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