Ingredients Weight Measure
Chicken breast, skinless, boneless, 4 oz. 12 ea.
TABASCO® brand Chipotle Pepper Sauce, divided 2/3 cup
Virgin olive oil, divided 2/3 cup
Tomatoes, medium, skinless, seedless 7 ea.
Penne pasta, cooked al dente 60 oz.
Vidalia onions, quartered 8 ea.
Garlic, minced 2-1/2 Tbsp.
Vodka 1/2 cup
Salt 2 tsp.
Black pepper, fresh milled 1 tsp.
Parsley, chopped 12 tsp.
Green zucchini, full size, grilled 24-1/4" long slices
Yellow squash, grilled 24-1/4" long slices
Opal basil, micro size 240 sprigs
Cilantro, micro size 120 sprigs


  1. Marinate chicken breast with 1/3 cup TABASCO® Chipotle Pepper Sauce and 1/3 cup olive oil.
  2. Steam tomatoes for 2 minutes; shock in ice water. When cool, peel the skin and quarter to remove seeds. Slice 48 thin quartered tomatoes for garnish. Chop remaining tomatoes; reserve.
  3. Cook penne pasta al dente and cool; reserve.
  4. In large sauté pan, heat 1/3 cup olive oil on high heat. Add onions; cook 8-10 minutes until caramelized. Add garlic and chopped tomatoes; cook for two minutes. Add 1/3 cup TABASCO® Chipotle Pepper Sauce and vodka. Add salt and pepper. Simmer 15 minutes.
  5. Grill chicken breast until done. Sprinkle with parsley.
  6. Add penne pasta to TABASCO®/tomato mixture and adjust seasonings.
  7. Grill both squashes and line 12 pasta bowls with tomato slices and grilled squash on the lips of the bowls.
  8. Spoon in the pasta mixture; slice the chicken breast, place on top and garnish with 4 sliced tomatoes, 20 sprigs of opal basil and 10 sprigs of cilantro to each bowl.

Yield: 12 servings