The final recipe for the Cooking Club for this month was the recipe I submitted. This was my month to pick a recipe with an ingredient I have never heard of before. I must admit it took me a lot longer to get a recipe in this month because of that requirement. The recipe I finally found came from Rachel Ray's Express Lane Meals.
Grilled Chicken Pasta Salad
from: Rachel Ray's Express Lane Meals
1/2 lb short-cut pasta
3 garlic cloves, chopped
2 T. grill seasonings, such as McCormicks Montreal Steak Seasoning, 2 palmfuls
2 t. hot sauce
3 T. Worcestershire sauce
5 T. red wine vinegar
1/2 cup EVOO
2 large onions, sliced 1-inch thick
6 thin-cut chicken breast cutlets
2 T. dijion mustard
1/4 cup grated Parmigiano-reggiano
2 bunches arugula, thoroughly washed and chopped
1 small head radicchio, cored and coarsely chopped ((INGREDIENT I didn't know))
2 cups fresh basil, 20 leaves, coarsely chopped
1/4 cup fresh flat leaf parsley, a generous handful, chopped
3 celery ribs, thinly sliced
1 ball fresh mozzarella cheese, cut into bite size pieces
1 pint grape tomatoes, left whole in small, cut in half if large
Heat a grill pan or outdoor grill to high heat.
Bring a large pot of water with a tight fitting lid to boil over high heat. Once the water boils, add some salt and the pasta, and cooking according to package directions until al dente.
In a small bowl, mix the garlic, grill seasoning, hot sauce, Worcestershire sauce and 2 T. of the vinegar. Whisk in 1/4 cup of EVOO. Divide the mixture between two shallow bowls. Add the sliced onions to one and the chicken cutlets to the other. Toss to coat both thoroughly and marinate a few minutes.
In a salad bowl, combine the mustard and the remaining 3 T. of vinegar with a little salt and pepper. In a slow steady stream, whisk in the remaining 1/4 cup of EVOO then add the grated cheese. Once the pasta is cooked, drain it thoroughly and add it to the salad bowl with the dressing; toss to coat. Since you are adding the pasta while it is still hot, the dressing will really soak into the pasta.
Grill the onion slices, cooking them on each side until well marked, about 2 to 3 minutes. Grill the chicken cutlets for 3 to 4 mins on each side. Remove the onions and the chicken from the grill to a cutting board to rest and cool for about 5 minutes. Coarsely chop the grilled onions and cut the chicken into thin strips. Add them to the dressed pasta. Add the arugula, radicchio, basil, parsley, celery, mozzarella and grape tomatoes. Season with a little salt and pepper and toss thoroughly.