Ingredients
1/3 lb. angel hair pasta
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 1/2 tbsp. Dijon mustard
Sea salt and pepper
8 oz. mushrooms
1 lb. chicken breast tenders
1 pint grape tomatoes
12 romaine lettuce leaves
Directions
Cook pasta according to package directions.
Drain pasta and rinse with cold water.
In a medium bowl, whisk together olive oil, lemon juice and mustard and season to taste with sea salt and pepper. Reserve half of the vinaigrette for serving. Brush some of the vinaigrette onto the mushrooms. Add chicken to vinaigrette in bowl and toss to coat.
In a grilling pan, grill chicken and mushrooms together until cooked through. Let stand a few minutes and then slice the chicken and mushrooms.
Arrange the lettuce, tomatoes, pasta, mushrooms and chicken onto serving plates. Serve with the reserved vinaigrette.
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