Soy-Marinated Chicken Breast with Watercress-Pasta Salad and Mango-Lime Puree

• 1/4 cup soy sauce
• 1 tsp chili paste
• 4 scallions, chopped, green and white parts kept separate
• 1/4 cup red wine
• 3 cloves garlic, peeled and minced
• 1 tbsp minced ginger
• 1/4 tsp black pepper
• 4 boneless chicken breast halves (1 lb)
• 8 oz linguine
• 2 tbsp Dijon mustard
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 tbsp canola oil
• 1 red bell pepper, cored, seeded and julienned
• 3 bunches watercress
• 2 mangoes, cubed
• 2 tsp fresh lime juice
• Vegetable-oil cooking spray

1. Preheat broiler.
2. For marinade, combine soy sauce, chili paste, scallion whites, red wine, garlic, ginger, and black pepper in a bowl.
3. Add chicken and let marinate.
4. Cook pasta in salted boiling water until al dente; drain.
5. For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil.
6. Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing.
7. In a blender, puree mangoes, lime juice, and remaining 1 tbsp canola oil.
8. Coat broiler pan with cooking spray and add chicken in a single layer.
9. Broil 6 to 7 minutes per side, until browned and cooked through.
10. Cut breasts diagonally in half.
11. On each plate, place 1/4 pasta and 2 pieces chicken.
12. Drizzle with mango puree and garnish with remaining scallion greens.

soy sauce, chili paste, scallions, red wine, garlic, ginger, black pepper, chicken breast halves, linguine, mustard, rice vinegar, sesame oil, canola oil, red bell pepper, bunches, mangoes, lime juice, vegetableoil cooking spray

Taken from www.epicurious.com/recipes/food/views/soy-marinated-chicken-breast-with-watercress-pasta-salad-and-mango-lime-puree-230233 (may not work)