Ingredients
For the Chicken
MASTERS CLASSES ONLY: Italian Chopped Salad
For the Salad
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- Season the chicken with 1 1/2 teaspoons of the salt and 1 teaspoon of the pepper. Add 2 tablespoons of the butter and all the olive oil to a large pot heat over medium-high heat.,
- Add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned all over, about 5 minutes. Use a slotted spoon to transfer the chicken from the pan onto a plate and set aside.
- Add the pasta to the pan; stir to coat it in the oil mixture. Add the broth and 2 cups of water and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 6 minutes, stirring occasionally to prevent sticking.
- Stir in the carrots, asparagus, and peas. Cover the pot and let cook until the pasta and vegetables are just tender, about 4 minutes.
- Uncover the pot. Add the tomatoes, grated garlic, and cooked chicken to the pan. Cook, stirring occasionally, for about 2 minutes to reheat the chicken.
- Remove from the heat and add the remaining 2 tablespoons butter, parmesan cheese, lemon zest and juice, and the remaining 1 teaspoon each of the salt and pepper; stir to combine.
- Stir in the basil just before serving. Top each serving with more parmesan and basil if you like.
- Combine minced garlic and place in a large bowl. Add red wine vinegar, dried oregano, Dijon mustard, salt, black pepper and whisk to combine. While whisking constantly, slowly drizzle in olive oil and continue whisking until emulsified.
- Add all remaining salad ingredients to a large bowl. Toss to coat everything in the vinaigrette. At this point, you can cover and refrigerate until you’re ready to eat.
- Taste and season with more salt as needed. Finish with black pepper.