Thai Curry-grilled Chicken with Green Peppercorn Pasta, Baby Vegetables and Avocado Lemon Sauce

Marinade

 * 4 chicken breasts
 * 4 tsp red Thai curry paste
 * 1 cup grapeseed oil

Pasta

 * 5 eggs
 * 1 pound flour
 * 1 tsp salt
 * 1 tsp ground green peppercorn

Sauce

 * 1 California avocado
 * juice of 2 lemons
 * 1 cup white wine
 * 4 shallots-diced
 * 2 garlic cloves-chopped
 * 1 tsp olive oil
 * 2 cups chicken stock
 * 2 oz butter
 * 1 cup steamed spinach

Vegetables

 * your choice of vegetables.

Marinade

 * 1) Blend oil and paste.
 * 2) Cover chicken for 24 hours.

Pasta

 * 1) Blend ingredients in Cuisinart and let stand for 1 hour.
 * 2) Roll flat and dust with flour.
 * 3) Roll through pasta machine and blanch in boiling water.
 * 4) Toss with olive oil and season.

Sauce

 * 1) Sauté shallots and garlic.
 * 2) Then add wine and reduce.
 * 3) Add stock and reduce by half.
 * 4) Blend mixture with spinach, butter, avocado, and strain.
 * 5) Season with salt and pepper.
 * 6) Vegetables:.
 * 7) Cook vegetables as desired for four.