1/2 lb. med. shell macaroni (3 c.)
2 whole lg. chicken breasts (2 lbs.) (or cutlets)
3/4 lb. green beans
Shortening
Salt
2 tsp. grated ginger root (or 1/2 teaspoon ground ginger)
2 tbsp. soy sauce (or low sodium soy sauce)
2 tbsp. lime juice
1 (16 oz.) can red kidney beans, drained

Prepare macaroni and drain. Cut, skin and bone chicken. Cut into 3/4 inch cubes. Cut green beans into 1 inch pieces. Melt 1 tablespoon shortening, add green beans and 1/4 teaspoon salt. Cook, stirring quickly until beans are coated. Add 1/4 cup water and stir-fry. Spoon into a bowl. Melt 2 tablespoons shortening and add chicken and ginger, stir-fry for about 4 minutes. Remove from heat. Stir in soy sauce, lime juice and kidney beans, then macaroni and green beans. Serve warm. Makes 6 servings.

395 calories per serving. 8 grams fat. 55 milligrams cholesterol. 18% calories from fat, 4% saturated fat.