Marathon Pasta and Grilled Chicken Salad Recipe

Thursday, March 5, 2015

NEW YORK -- Marathon Pasta & Grilled Chicken Salad


Whole Wheat Penne Pasta

Grilled Breast of Chicken

Oven Roasted Zucchini, Yellow Squash, Portabello Mushrooms, Red Onions, Tri-Color Peppers & Cippolini Onions

Red Wine Vinaigrette

Shaved Asiago Cheese

Salt and Black Pepper To Taste


Cook Your Pasta, Drain and Oil till cool on a sheet pan/baking tray do not rinse it

Season, Grill & Cook The Chicken Breast finish in your oven at 350 for 15 Minutes cut in Julienne strips

Cut your favorite vegetables in thin slices or dices sprinkle with olive oil, chopped garlic, salt & pepper grill or cook in oven till tender, remove and let them come to room temperature

Red Wine Vinaigrette

1 Egg Yolk

1 Tblsp. Dijon Mustard

1/2 Cup Red Wine Vinegar

1/2 Cup Red Wine

1 1/4 Cup of Olive Oil

1/2 teaspoon of your favorite chopped herbs

In a bowl whisk the egg yolk and the mustard together slowly add the red wine vinegar, red wine and the olive oil

To Plate

Mix everything together adjust seasoning garnish with Shaved Parmesan Cheese or Pecorino Romano and serve in a Raddichio cup or in soup plate

Bon Appetit

Chef Augustyn