Grilled Chicken Breast with Radicchio, Spinach, Wild Mushrooms and Parmesan

From: Chef Zack Bruell, Table 45, Cleveland, OH. Yield: 1 serving.

1 6-oz. boneless, skinless chicken breast

Marinade:

Zack Bruell

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

¼ oz. grated Parmesan

1 tsp. chiffonade of basil

as needed for garnish, Manchego cheese

For chicken: Marinate with the marinade ingredients. Season with salt and pepper and grill. Finish in the oven. Once chicken is cooked, cool and cut it into ½-inch strips.

For pasta: Sweat the garlic and shallots in a saute pan. Add chicken, radicchio, mushrooms and spinach. When spinach starts to wilt, deglaze with white wine, then add cream. Season with salt and pepper. Finish with fresh basil and grated Parmesan. Place pasta into the bowl, then garnish with shaved Manchego.