From: Chef Zack Bruell, Table 45, Cleveland, OH. Yield: 1 serving. 1 6-oz. boneless, skinless chicken breast Marinade: as needed, minced garlic as needed, rosemary as needed, thyme as needed, olive oil to taste, kosher salt and black pepper Pasta: 6 oz. tagliatelli pasta 6 oz. grilled marinated chicken breast (see above) ¼ oz. minced shallots ¼ oz. minced garlic 1 oz. julienne radicchio 2 oz. shiitake mushrooms 1 oz. baby spinach 1 oz. white wine ½ qt. heavy whipping cream ...
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