Thai-Curry Chicken

1. Whisk oil and curry paste until well blended
2. Place chicken in large zip top bag. Pour marinade over chicken. Close; refrigerate 6 hours or overnight.

Green Peppercorn Pasta

1. In food processor fitted with plastic blade, pulse eggs until yellow.
2. Add peppercorns and salt, pulse again.
3. Add flour in two batches, pulsing after each addition, until combined.
4. Turn dough out onto waxed paper forming a ball. Cover and allow to rest one hour.
5. According to pasta machine directions, roll and prepare pasta for fettuccine. Refrigerate, covered, until ready to cook.

Avocado Lemon Sauce

1. In a heavy saucepan, sauté shallots and garlic in oil until opaque.
2. Add wine; boil until reduced by half, about 5 minutes.
3. Add chicken stock and lemon juice; boil until reduced by half, about 15 minutes. Set aside until ready to use.

Baby Vegetables

1. Stir-fry eggplant in 1 Tbsp. oil in hot wok until lightly browned; remove.
2. Add 1 Tbsp. oil to hot wok and sear bok choy cut side down. Add eggplant back to wok; set aside until ready to use.

Assembly

1. Grill chicken to 160 degrees F, turning once during cooking.
2. Boil pasta until al dente, drain.
3. Add avocado, spinach and butter to sauce, stirring until heated through.
4. Add mushrooms, chicken broth, curry paste and garlic to woked vegetables. Heat
5. Add snow peas to vegetables; cook 2 minutes longer or until bright green.
6. To serve, equally divide pasta onto the center of plates. Top pasta with grilled chicken breasts. Divide sauce over chicken breasts and arrange vegetables around pasta on each plate.

Serving Suggestions:
For a vegetarian entrée, substitute a good quality vegetable broth and omit the chicken.

Beverage Pairings:
Serve with steaming jasmine tea.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.