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Chef Jim Coleman

Chef Jim Coleman

Chef Jim Coleman is the host of two national TV shows (on CN8): "Flavors of America," which takes viewers on a culinary road trip around the country, and "Healthy Flavors," which aligns with the American Dietetic Association and often features dietitians. He is the host of the national radio show (on NPR) "A Chef's Table" and a weekly Q&A syndicated column from The Philadelphia Daily News.

Chef Jim Coleman is also on the Advisory Board for Dreamfields Pasta, a delicious pasta with twice the fiber (5 grams; 20% of RDA), fewer digestible carbs and a lower glycemic index than traditional pasta. Its delectable taste and nutritional benefits make it a healthful option for people with diabetes and a flavorful, nourishing pasta for the entire family. You can find a great collection of Dreamfields Pasta recipes here and download a $1 Dreamfields Pasta coupon right here.

Chef Jim Coleman is the author of three cookbooks: "Jim Coleman's Flavors," "Flavors of America: Chef Jim Coleman," and "Rittenhouse Cookbook: A Year of Seasonal Heart-Healthy Recipes from Philadelphiaªs Famous Hotel."

He is the Executive Chef at Normandy Farm and Coleman Restaurant in Blue Bell, Pennsylvania; formerly Executive Chef at The Great Wall Hotel in Beijing, China, and the five-diamond Rittenhouse Hotel in Philadelphia and is a graduate of the Culinary Institute of America.

Featured Chef Jim Coleman Recipes

Baked Elbow Pasta with Herbed Ricotta and Turkey Sausage
Calories: 434
Sodium: 730 mg
Cholesterol: 77 mg
Saturated Fat: 7 g
Fiber: 6 g
Rating: 4.50, 2 Votes Includes Photo

Chicken Puttanesca with Spaghetti
Video Available: Watch Chef Jim Coleman prepare this recipe
Calories: 530
Sodium: 475 mg
Cholesterol: 74 mg
Saturated Fat: 4 g
Fiber: 8 g
Includes Photo

Easy Pantry Tuna Penne
Serving Note: If you prefer, divide the pasta among 6 plates, then top with sauce.
Calories: 312
Sodium: 248 mg
Cholesterol: 16 mg
Saturated Fat: 1 g
Fiber: 7 g
Rating: 4.00, 2 Votes Includes Photo

Penne and Smoked Salmon Pasta Salad
To blanch asparagus, place spears in boiling, salted water and cook until crisp-tender, about 2 to 4 minutes depending on size of asparagus spears. Drain and rinse in cold water or ice water until cooled.
Calories: 302
Sodium: 745 mg
Cholesterol: 23 mg
Saturated Fat: 2 g
Fiber: 5 g
Rating: 4.00, 1 Votes Includes Photo

Penne with Greens and Cannellini Beans
Calories: 336
Sodium: 128 mg
Saturated Fat: 1 g
Fiber: 11 g
Rating: 5.00, 1 Votes Includes Photo

Stir-fry with Linguine, Beef and Vegetables
Broccoli rabe (rapini) or broccoli florets may be substituted for the Chinese broccoli.
Calories: 520
Sodium: 713 mg
Cholesterol: 59 mg
Saturated Fat: 3 g
Fiber: 10 g
Rating: 4.00, 1 Votes Includes Photo

Vegetable Bounty Rotini
Calories: 333
Sodium: 73 mg
Cholesterol: 7 mg
Saturated Fat: 3 g
Fiber: 8 g
Rating: 4.00, 1 Votes Includes Photo

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Featured Videos

Vegetable Bounty Rotini

Chicken Puttanesca
with Spaghetti

Penne With Greens
and Cannellini Beans

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