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Al Fresco Chicken and Penne Salad

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Makes 4 servings
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  • 1 cup Regina Red Wine Vinegar
  • 1 cup olive oil
  • 2 tablespoons minced red pepper
  • 1 1/2 teaspoons Emeril's Italian Essence
  • 1 teaspoon Polaner Chopped Garlic
  • 1/2 teaspoon salt
  • 1 pound boneless, skinless chicken breast halves
  • 8 ounces penne pasta
  • 5 ounces mixed baby salad greens
  • 1 cup grape tomatoes
  • 2 ounces Parmesan cheese

    1. Whisk together vinegar, olive oil, red pepper, seasoning, garlic and salt.
    2. Place 1/2-cup of the vinaigrette mixture and chicken breasts in a plastic bag and marinate in the refrigerator for 30 minutes.
    3. Grill chicken over medium heat, turning once, about 12-15 minutes total. Slice chicken breasts.
    4. Meanwhile, cook pasta as directed on package; drain and toss with additional 1/2 cup vinaigrette mixture.
    5. 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.

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