Marathon Pasta and Grilled Chicken Salad Recipe

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