In their letter, the health care professionals asked the president’s help “in addressing the urgent and growing epidemic of antibiotic resistance.” They cited data indicating that nearly two million Americans each year develop hospital-acquired infections, resulting in 99,000 deaths—with a steadily increasing number due to antibacterial-resistant infections. In large part, that resistance is tracked to the overuse and misuse of antibiotics in agriculture.
“While we’re waiting for the Food and Drug Administration to act at the national level, we can still make choices at the household level to buy meats raised without antibiotics,” according to Hillary Bisnett, director of the Healthy Food in Health Care program.
“I’m recommending that you use chicken that’s been certified organic or ‘humane raised and handled’ for recipes like the one below for a chicken and blueberry pasta salad from EatingWell.com,” Bisnett said.
Makes 6 servings, about 1 1/2 cups each
Total time: 30 minutes
1 pound boneless, skinless chicken breast, trimmed of fat
8 ounces whole-wheat fusilli or radiatore
3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1/3 cup reduced-sodium chicken broth
1/3 cup crumbled feta cheese
3 tablespoons lime juice
1 cup fresh blueberries
1 tablespoon chopped fresh thyme
1 teaspoon freshly grated lime zest
1/4 teaspoon salt
Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.
Make Ahead Tip: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just before serving.
EcoLink — June 2013 Ecolink An online publication of the Ecology Center