What you'll be getting:

Chicken with Radicchio and Peppers with Pasta

Per Serving

4 oz thin sliced chicken 

125 g cooked pasta shells (tossed in a teaspoon of oil)

100 g radicchio and leeks

80 g peppers 

.5 oz chevre 

70 g finishing sauce (lemon juice, white balsamic vinegar, mustard powder, salt and pepper, avocado oil, lemon zest, honey) 

Equipment needed: 1 large pan/pot 

Oil a pan, I used less than 1/8 of a teaspoon of oil for this. You just need enough so the chicken won't stick to the pan. The pasta already has oil on it, and there is a little oil in the sauce. You don't want the pasta to be greasy, so the less oil used for the chicken, the better. 

When the pan is hot, add the chicken. Cook for 2 minutes on each side. 

After you cook the chicken for 4 minutes, on high heat, pull from the pan and place on a cutting board. 

Add your peppers to the pan that just had the chicken. Cook for 1 minute. The peppers should start to look like they are getting burnt. This gives the dish a roasted pepper taste. 

After a minute, of cooking the peppers, add the radicchio. Cook until it begins to look wilted, about another minute. 

When the radicchio is wilted, add half of the sauce, reduce the heat to medium. 

While your veggies are cooking on medium heat, slice up the chicken. 

When you have finished slicing up the chicken, add it to the veggies, cook for a minute before adding the pasta.  

Add the pasta and the rest of the sauce to the dish. Cook until most of the liquid evaporates. 

Toss everything together to fully incorporate the flavors. The chevre may be added now, or you can crumble on top of the dish once it has been plated. It will melt and create a creamy sauce if added to the pot, or you will get small bites of cheese if you crumble on top. Finish however you please. 

From start to finish this dish took less than 10 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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