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Title: Szechuan Chicken Pasta
Categories: Pasta Poultry
Yield: 6 Servings
| 36 | oz | Angel hair pasta; six 6 oz. portions |
| 1 | c | Carrots; julienned -- marinated |
| 1 | c | Celery; julienned -- marinated |
| 1 | c | Japanese vinaigrette; (recipe included) |
| 6 | Boneless skinless chicken breasts; (6 ounce) | |
| 1/2 | lb | Shiitake mushrooms; sliced |
| 1/4 | c | Brown sugar |
| 1/4 | c | Water |
| 1/3 | c | Low sodium soy sauce |
| 1 | c | Green onion; julienned |
| 1 | c | Cilantro leaves |
| 1 | lb | Mixed field greens |
| Black and white sesame seeds |
1. Marinate chicken breast with roasted Szechuan peppercorns and soy sauce. 2. Grill chicken: Place chicken breast on charcoal grill and cook until don e, turning once, approximately 8-10 minutes. Set aside. 3. Marinate julienn ed celery and carrots in Japanese Vinaigrette. 4. Saute shiitake mushrooms with a touch of butter, 1/4 cup brown sugar, 1/4 cup water, and 1/3 cup lig ht soy sauce. 5. Cook pasta according to directions on package. 6. Plate pr esentation: Place angel hair pasta in center of large dinner plate. Ladle 1 ounce of Japanese Vinaigrette over pasta. Attractively arrange julienned ce lery, carrots, mushrooms over pasta. Slice chicken breast on the bias and a rrange at edge of pasta mixture. Place greens at top of plate and toss with remaining Vinaigrette. Garnish with green onions, cilantro and sesame seeds .
NOTES : email: themission@electriciti.com
~ - - - - - - - - - - - - - - - - - Contributor: Marla Reif & Fay Nakanishi of Mission Cafe, San Diego Preparation Time: 0:50
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