Thai Curry-grilled Chicken with Green Peppercorn Pasta, Baby Vegetables and Avocado Lemon Sauce

Ingredients

• Marinade
• 4 Chicken Breasts
• 4 tsp Red Thai Curry Paste
• 1 Cup Grapeseed Oil
• Pasta
• 5 Eggs
• 1 Pound Flour
• 1 tsp Salt
• 1 tsp Ground Green Peppercorn
• Sauce
• 1 California Avocado
• Juice of 2 lemons
• 1 Cup White Wine
• 4 Shallots-diced
• 2 Garlic Cloves-chopped
• 1 tsp Olive Oil
• 2 Cups Chicken Stock
• 2 oz Butter
• 1 Cup Steamed Spinach
• Vegetables
• Your choice of vegetables.

Directions

1. Blend oil and paste.

2. Cover chicken for 24 hours.

3. Blend ingredients in Cuisinart and let stand for 1 hour.

4. Roll flat and dust with flour.

5. Roll through pasta machine and blanch in boiling water.

6. Toss with olive oil and season.

7. Sauté shallots and garlic.

8. Then add wine and reduce.

9. Add stock and reduce by half.

10. Blend mixture with spinach, butter, avocado, and strain.

11. Season with salt and pepper.

12. Cook vegetables as desired for four.

Nutrition, whole recipe (rough)

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Avocado	1 medium (150g)	240
Pasta	1 cup cooked (140g)	220
Chicken	100g cooked	165
Grapeseed Oil	1 tbsp (14g)	120
Vegetable	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Wine	2 tbsp cooking wine (30ml)	25
Lemon	juice of 1 lemon (48ml)	12
Spinach	1 cup raw (30g)	7
Garlic	1 clove (3g)	4
Salt	1 tsp (6g)	0
Sauce	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.