European Stars and Stripes (Newspaper) - January 25, 1991, Darmstadt, Hesse                                By Polly Clingerman in the past 10 years pasta has moved into the. Lives of americans in a big Way and looks like it is there . Supermarket and Deli shelves in the United states overflow with every shape size flavor and color Bow ties and Wagon wheels and twists and elbows wide lasagna thinner Fattucini Angel hair filaments. Pasta fresh and dried pasta dyed All the colors of Joseph s coat red with Tomato beet Pink Saffron yellow spinach Green even purple Black from squid Ink pasta comes speckled with Black Pepper Jalapenos whatever. Once cooked you can add a dizzying variety of sauces. You could feast on pasta every Day for a year without repeating a dish and never get bored. This is a great contrast to the Midwest of my childhood where our mothers made Macaroni and cheese Chicken with noodles and of course the inevitable and very in italian Spaghetti and meatballs. Noodles were filling but  they were what kids liked what you took to Pat suppers and a a a. Church pot Lucks. Pasta nobody knew that word. But to our everlasting Joy pasta in All its glories has come . It is the everything food running the Gamut from Light to. Rib sticking hot to cold quickly prepared to Long simmered. In one form or another  in every ethnic cuisine. We stir up pasta dishes from Europe noodles a from Asia we improvise delights from whatever cuisine we fancy at the moment because the amiable pasta makes friends with everything. In a time when warnings about clogged arteries and cholesterol assault us from All sides., its comforting to know that in it s unadorned state pasta is fat free and when intelligently sauced Low calorie. Note that last Quot intelligently  some of us still think pasta is just the Bland underpinning for a boffo sauce. Italians would tear their hair at the thought. They coat their pasta lightly so the sauce does t mask its taste and texture. And so should we. The jewel in pastas Crown is that it is fun to prepare. Pasta sauces Are cooked with zest. Sure you follow a a recipe a the first time but you rarely do the next time around pasta welcomes inspiration and flights of fancy. It is user Friendly and it has  properly cooked until just slightly chewy imaginatively sauced pasta wins the cock More applause per preparation minute than any Ether food i know Here a a a few recipes to whet your appetite. A Polly Clingerman is a freelance food writer who lives in a Ashington. D c. Drawings froma passion for pasta Quot the american cooking Guild �?oi�?�9 a a gusto up with a the following recipes Are reprinted from a slim paperback titled a passion for pasta the american cooking Guild 1990 by Polly Clingerman. Tortellini with Chicken Broccoli and roquefort this satiny roquefort sauce that is lighter than most because it uses Chicken Broth instead of Cream for its base. 8 ounces cheese stuffed Tortellini 3 Tablespoons butter divided % cup walnuts in Large pieces 1 whole Chicken breast 1 Pound boned skinned Cut in i Inch slices 5 cups Broccoli Flowers use the stems for a veg or soup 11/2 cups Chicken Broth divided i cup finely chopped onion 4 Teaspoons cornstarch 3 ounces roquefort or Blue cheese crumbled coarsely ground Black Pepper t Tablespoon White wine vinegar Cook Tortellini As package directs Ald onto Drain. In a Large Skillet or wok melt 1 Tablespoon of the butter Over medium heat. Add walnuts and shr quickly until esp a 1-2 minutes Drain on paper Towel r o in i wipe out Skillet and place Over High heat add 1 Tablespoon butter. When it stops foaming add Chicken and Cook and stir until it turns opaque a 3-4 run autos. Cut into one strip to be sure it is opaque in the Center. Lower heat if necessary so butter does no to Burn v Transfer to serving bowl. A add Broccoli to the hoi Skillet. Begin to toss. Add 1 Tablespoon of Chicken Broth. Toss and stir. When the. Broth disappears add another Tablespoon. Stir Fry until Broccoli is Bright Green and Crisp tender 2 to 3. A minutes. Add it to the Chicken. Wipe out the pan. Add the remaining Tablespoon of butter and onion. Stir and a Cook Over medium heat Uridil onion is Limp about 4-5 minutes. Sprinkle on the the. Cornstarch and mix Well immediately add the remaining Chicken Broth about 11a cups. Bring to a boil stirring. Turn heat Low add a of the cheese Cook and stir. Until smooth. Add Tortellini Chicken Broccoli and Pepper to taste a no Salt. Fold Over and Over until heated through and Well coated with . A stir in  pour into the serving bowl. Sprinkle  sauteed walnuts and remaining roquefort. A serve s 4. Contained on a Jug 13 the stars and stripes Page 13