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Blooms Grilled Chicken with Bowtie Pasta, Roasted Tomatoes, Baby Spinach and Truffle Oil

For the oven-dried tomatoes:
6 large Roma tomatoes
1 T. chopped fresh thyme
1 T. chopped fresh oregano
1/4 C. olive oil
1 t. salt
1/2 t. pepper

For the chicken:
4 boneless, skinless chicken breasts
4 t. chopped fresh garlic
4 T. chopped fresh parsley
4 t. salt
White pepper
Olive oil

For the pasta:
1/4 C. olive oil
4 t. chopped fresh garlic
4 t. chopped fresh shallots (white onion may be substituted)
8 oz. baby spinach
1 1/2 C. chicken stock
8 T. butter
1/2 C. toasted pine nuts
4 T. chopped fresh basil
12 oz. (1½ cups) shaved Parmigiano-Reggiano cheese
Salt and pepper to taste
20 oz. (about 15 cups) cooked bowtie pasta
4 t. 25-year-old balsamic vinegar
2 t. truffle oil

To make the oven-dried tomatoes, preheat oven to 200°F. Cut each tomato in half lengthwise, then cut each half into thirds lengthwise. In a mixing bowl, toss together the tomatoes, thyme, oregano, olive oil, salt and pepper. Place the tomatoes on a cookie sheet and roast four to five hours.

To make the grilled chicken, in a mixing bowl toss the chicken with the ingredients listed for it, using enough olive oil to coat the breasts. Cover and let marinate in the refrigerator for 1 hour or more, up to 24 hours. Clean and lightly grease the grill, and preheat it to medium. Remove chicken from marinade and set on grill. Cook for a total of about 4 minutes, browning each side for 1½ to 2 minutes before turning. Remove chicken and keep warm.

To make the pasta, in a large sauté pan, heat olive oil over medium heat; add chopped garlic and shallots to the pan and cook until translucent, about 1 to 1½ minutes. Add the spinach and sauté until soft, about 1 minute, then add the oven-dried tomatoes. Sauté together for an additional minute. Pour in the chicken stock and simmer contents in pan for 2 minutes. Add the butter, pine nuts, basil, 2 tablespoons of the Parmigiano-Reggiano, and the pasta; toss well and season with salt and pepper.

To serve, divide the pasta mixture into four bowls. Slice the chicken breasts, if desired, and top each bowl with 1 breast. Drizzle about 1 teaspoon balsamic vinegar and ¼ teaspoon truffle oil over each serving. Garnish with the remaining Parmigiano-Reggiano.

Makes 4 servings.

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