1sour cream or whole-milk plain yogurt(washed & julienned)
1headtreviso or radicchio(julienned)
1lb.pastaSecolari recommends Pappardelle's Sweet Red Onion Linguine
2tsp.Secolari Koroneiki Extra Virgin Olive Oil
Put an 8 - 10 quart pot of water on to boil with a few drops of Secolari Koroneiki Extra Virgin Olive Oil.
In a large sauté pan on med/med-high heat sear the chicken breasts for 2 minutes until nicely browned, turn over and sear for 2 more minutes remove to a baking sheet and put in a 375 degree oven for approximately 12 minutes—or until a meat thermometer reads 165 at the thickest part.
When you put the chicken breasts in the oven drop your pasta in the water & stir vigorously with a wooden spoon, when it comes back to a boil, stir again; In your large sauté pan—still hot, add 1/4 cup basil oil and the leeks, peppers and mushrooms sautéing for about 5 minutes, then add the radicchio and the garlic; continue to sauté (stir your pasta) for 5 more minutes, turn off the heat & toss in the spinach, stir to wilt; Drain your pasta—toss in your 1/4 of basil oil stirring with a wooden spoon only—distribute to 4 plates, mound your veggies on the plate center, top with a chicken breast & grated cheese. Serve and enjoy!