CHICKEN PASTA SALAD M
INGREDIENTS 8 ounces bow- tie pasta 3 garlic cloves, peeled and chopped 2 tablespoons steak seasoning 2 teaspoons Tabasco sauce 3 tablespoons Worcestershire sauce 1/3 cup red wine vinegar ½ cup extra virgin olive oil 2 large yellow onions, cut into thick slices 6 thinly cut chicken breast cutlets 2 tablespoons Dijon mustard Sea salt Ground black pepper ¼ cup grated Parmesan
1 tablespoon extra virgin olive oil 2 bunches of arugula 1 small head of radicchio 2 cups fresh basil ¼ cup flat- leaf parsley 3 celery sticks, chopped 1 pint grape tomatoes 8 ounces mozzarella, grated
INSTRUCTIONS 1. Heat a cast- iron skillet. 2. Bring a large pan of water to a boil, add a pinch of salt and the pasta, and cook until al dente, about 9 to 11 minutes. 3. In a small mixing bowl, mix the garlic, steak seasoning, Tabasco, Worcestershire sauce, and 2 tablespoons of the vinegar. Whisk in ¼ cup olive oil. Divide the mixture into two bowls. Add the sliced onions to one and the chicken cutlets to the other. Toss to coat and marinate for a few minutes. 4. In a salad bowl, combine the mustard and remaining 3 tablespoons of vinegar with a little salt and pepper. Whisk in the remaining ¼ cup olive oil and then add the Parmesan. 5. Once the pasta is cooked, drain it thoroughly and add it to the salad bowl with the dressing, and toss to coat. 6. In the skillet, heat the 1 tablespoon of olive oil, add the sliced onions, and cook until soft and caramelized. Add the chicken and cook until done ( about 3 to 4 minutes on each side). Remove both the onions and chicken to a cutting board, and let stand for about 5 minutes. Coarsely chop the onions and chicken, and add them to the pasta. 7. Add the arugula, radicchio, basil, parsley, celery and grape tomatoes. Toss to coat with the dressing. Add the mozzarella and salt and pepper to taste.