• 1 cups REGINA Red Wine Vinegar
• 1 cup olive oil
• 2 tbls. red pepper flakes, minced
• 1 1/2 tsps. EMERILS Italian Essence
• 1 teaspoon POLANER Chopped Garlic
• 1/2 teaspoon salt
• 1 pound boneless, skinless chicken breast halves
• 8 ozs. penne pasta
• 5 ozs. mixed salad greens
• 1 cup grape tomatoes
• 2 ozs. Parmesan cheese, thinly shaved

Directions

Whisk together vinegar, olive oil, red pepper, seasoning, garlic and salt. Place ½ cup of the vinaigrette mixture and chicken breasts in a plastic bag and marinate in the refrigerator for 30 minutes. Grill chicken over medium heat, turning once, about 12 – 15 minutes total. Slice chicken breasts. Meanwhile, cook pasta as directed on package; drain and toss with additional ½ cup vinaigrette mixture. Arrange salad greens on platter, top with pasta and chicken. Drizzle with remaining vinaigrette dressing, as desired. Garnish with grape tomatoes and thinly shaved Parmesan. Makes 4 servings.