Crispy Chicken Wings & Treviso with Penne Rigate

Description By John Farnsworth

At a glance
Royal Rose Product

1 head Royal Rose Radicchio di Treviso, cut into 1/2″ pieces crosswise from end to stem
12 chicken wings, both bones removed from each wing
2 cups plum tomatoes, peeled, seeded and diced
1/4 cup scallions, sliced 1/4″ wide
1 tablespoon shallot, minced
1/2 teaspoon garlic, minced
1/2 pound penne rigate, cooked
3 tablespoons Italian parsley, rough chopped
1 tablespoon fresh oregano leaf
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
salt and fresh ground white pepper to taste

In a 12″ saute pan, heat the olive oil, add the boneless chicken wings and cook on both sides until crispy, remove from pan and keep warm.

Add shallots and garlic, cook 30 seconds longer, then add balsamic vinegar. Add plum tomatoes, scallions, pasta, parsley and oregano.

Season salt and pepper, heat through. Add treviso and toss, lightly wilt, check seasoning, then divide evenly between four pasta plates.
Garnish each plate with 3 chicken wings.

Additional Tips
Serves 4 appetizers.