From: Chef Zack Bruell, Table 45, Cleveland, OH. Yield: 1 serving.
1 6-oz. boneless, skinless chicken breast
as needed, minced garlic
as needed, rosemary
as needed, thyme
as needed, olive oil
to taste, kosher salt and black pepper
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.