For the chicken:
4 boneless chicken breasts, lightly pounded
1 t. Italian seasoning blend
1 t. minced garlic
1/2 c. olive oil
Lightly pound chicken breasts. Rub with olive oil, garlic and Italian seasoning blend. Set aside until ready to grill.
For the ravioli:
16 large cheese ravioli, cooked al dente
You can also use linguine, tortellini or rice. Cook the pasta early in the day, run under cold water and then keep refrigerated until ready to assemble the dish.
For the saute:
2 t. olive oil
1/2 c. sliced green onions
2 t. minced garlic cloves
32 asparagus tips, blanched until crisp tender
3/4 c. white wine
1 T. lemon juice
1/4 c. minced chives
1 c. heavy cream
1 c. heirloom tomatoes, large dice
1 T. butter
1/3 c. capers, drained
Grill or pan saute chicken breasts. Let cool slightly and then slice on the diagonal. Set aside.
Have a pot of water boiling so that you can re-heat the pasta. Do this very quickly since the pasta has already been cooked.
As the chicken is grilling, heat olive oil in saute pan over medium heat. Add green onions and garlic cloves. Cook one minute stirring often. Add white wine and reduce by half. Add asparagus tips, lemon juice, drained capers and heirloom tomatoes. Cook gently 30 seconds. Add heavy cream and season to taste with salt and pepper. Add pasta and heat through. Add butter and let melt. Plate and top with chicken. Garnish with minced fresh chives.