Recipe information
Yield
4 servings
Ingredients
Swap
2 pounds chicken tenders for the shrimp
Add
2 roasted red peppers, very thinly sliced
2 tablespoons chopped fresh chives (8 to 10 chives)
1 1/2 teaspoons fresh oregano (from 2 sprigs), finely chopped, or 1 teaspoon dried oregano leaves
Preparation
Prepare just as for the master recipe, #239, cooking the chicken tenders in the same way as the shrimp, but increase the grill cooking time to 3 to 4 minutes per side. Once the chicken is grilled, cut it into bite-size pieces and then continue as before. Toss the red pepper strips with the angel hair and they will thread through the pasta and really pump up the color. Garnish with chopped chives and oregano for a unique flavor finish.
