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

Ingredients

 * 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.

Directions
Marinade

Blend oil and paste.

Cover chicken for 24 hours.

Pasta

Blend ingredients in Cuisinart and let stand for 1 hour.

Roll flat and dust with flour.

Roll through pasta machine and blanch in boiling water.

Toss with olive oil and season.

Sauce

Sauté shallots and garlic.

Then add wine and reduce.

Add stock and reduce by half.

Blend mixture with spinach, butter, avocado, and strain.

Season with salt and pepper.

Vegetables

Cook vegetables as desired for four.