Buttermilk Baked Chicken, Cumin-Coleslaw and Cottage Cheese Pasta

The chicken and coleslaw come from Everyday Food: Great Food Fast By Martha Stewart Living. This is an excellent cook book with quick, easy recipes based on foods that are in season. The pictures are beautiful and the recipes delicious.

The cottage cheese part of this post is a family recipe that comes down from, I think, my great-grandfather. It sounds as if pasta, pepper and cottage cheese were all he had in his home in the shtetl back in the old country and tossed it all together. Well, it turns out to be pretty darn good!

UPDATE: The cottage cheese pasta recipe has been updated as of May 26. My mom pointed out that I’m missing two ingredients — indicated below in the ingredients and directions in bold.



8 slices wheat bread (or 1 1/2 cup bread crumbs)

1 cup buttermilk

1 tsp. hot sauce

salt and pepper to taste

3/4 cup grated parmesan cheese (overflowing cup)

1 tsp. thyme

garlic powder to taste

chicken breast or legs or whatever part you like


1/4 head green cabbage, grated

3 large carrots, grated

1 jalapeno pepper, minced

1/4 cup canola oil

2 T. lime or lemon juice

3 T. cilantro or parsley

1/2 tsp. cumin

salt and pepper to taste

    Cottage Cheese Pasta

1-2 cup fat-free cottage cheese

Bag of penne, bow tie or fusilli pasta

2 T. butter, melted (optional)

salt, pepper and garlic to taste

cilantro to taste

1/2 cup parmesan cheese



Start with the coleslaw since it’s the easiest and can be stored while working on the other items.

1. In a large bowl mix the cabbage, carrots and jalapeno. Mix well.

2. Add canola oil. Mix. Add lime or lemon juice.

3. Sprinkle with salt, pepper, cumin and pepper. Toss well. Cover with saran wrap and set aside.


Now start with the chicken. But at this time, start boiling the water for the pasta and preheat oven to 400 degrees.

If you’re using sliced bread, tear the bread into pieces and put in the blender and voila — homemade breadcrumbs.

1. In one bowl, mix buttermilk, hot sauce, salt and pepper. In a separate bowl, mix breadcrumbs, parmesan, thyme, garlic and pepper.

2. Dunk chicken in buttermilk bowl, coating each piece pf chicken completely. Let excess drip back into bow. Then dredge chicken in breadcrumb mixture and cover completely. Place chicken on baking sheet.

3. Bake until chicken is golden brown or about 35-40 minutes.

    Cottage Cheese Pasta

1. Boil, cook and drain pasta. While in strainer, add butter. Return pasta to boiling pot.

2. Add cottage cheese, pepper, garlic, cilantro and parmesan cheese. Mix well.


Voila you’re done!

2 Comments Add yours

  1. Tim Paola says:

    A great Blog about how to make PESCO-VEGETARIAN dishes.

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