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This is an excellent light supper. The combination of flavors is unusual and delicious.

• 1 cup chicken broth
• 2 large chicken breast halves, skinned and boned
• 2 cups uncooked rotelle pasta
• 1/2 teaspoon salt
• 1 package frozen peas, cooked according to package directions, drained
• 1/2 cup diced pimiento
• 2 cups Texas Ruby Red grapefruit sections, drained (reserve 1/3 cup juice)
• 2 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 large garlic clove, crushed or put through a garlic press
• 1/4 teaspoon ground cumin (rounded 1/4 teaspoon)
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper

In a medium saucepan, bring broth to a boil. Arrange chicken breasts in single layer in pan, and return broth to boiling. Cover and cook about 15 minutes, until chicken is cooked through. Drain and cool. Cut chicken into bite-sized pieces.

Meanwhile, cook the pasta according to package directions, with 1/2 teaspoon salt. Drain and keep warm.

In a large bowl, combine the chicken, cooked pasta, cooked peas, pimiento, grapefruit sections and reserved grapefruit juice.

In a small bowl or jar, combine the oil, vinegar, garlic, cumin, salt and pepper. Mix well. Pour dressing over chicken mixture, and toss lightly. May be served cold, but immediate serving is better. Makes 4 generous servings.

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Note: There is very little table salt in this recipe. I do, however, use salted chicken broth, and I salt the pasta when I cook it. Persons concerned about salt and fat content can use unsalted, low-fat chicken broth.

When I make this dish, I remove as much of the membrane around the grapefruit sections as I can. This is a little bit tedious, but makes for a juicier, tastier result.

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