GRILLED CHICKEN ORECCHIETTE PASTAFrom the episode, "Family Recipe for Disaster"⠀ ⠀ SERVES 4⠀ ⠀ YOU'LL NEED⠀ ⠀ FOR THE ROMESCO SAUCE⠀ 2 cups roasted red peppers⠀ 2 cups fire roasted tomatoes⠀ 1⁄2 cup sliced almonds⠀ 1 bunch parsley, chopped⠀ 1 bunch oregano, chopped⠀ 1 cup extra virgin olive oil⠀ 2 tbsp sherry vinegar⠀ ⠀ FOR THE MAIN DISH⠀ 4 portions boneless, skinless chicken breast (5 oz each)⠀ 1 lb orecchiette pasta⠀ 1 tbsp butter⠀ 12 oz bacon, diced⠀ 3 shallots, diced⠀ 8 oz baby kale⠀ 2 tbsp shredded Parmesan⠀ 3 tbsp toasted Panko breadcrumbs⠀ 2 tbsp chives, chopped⠀ ⠀ MAKE IT⠀ ⠀ ROMESCO SAUCE⠀ 1) Place all ingredients except the olive oil in a food processor fitted with the blade attachment.⠀ 2) Blend all ingredients together. Slowly incorporate olive oil.⠀ 3) Season with salt and pepper.⠀ ⠀ MAIN DISH & PLATING⠀ 1) Place sauce pot filled with salted water on the stove on high heat and bring to a boil.⠀ 2) Cook pasta in boiling water, according to the package instructions.⠀ 3) Pre-heat a grill to high.⠀ 4) Season chicken breasts and place preheated grill. Allow to cook for about 6-8 minutes on each side. Remove from the grill and slice into to strips.⠀ 5) In a separate large sauce pot over medium heat, add butter, bacon, shallots, and garlic. Allow to sweat.⠀ 6) Add grilled chicken. Stir and allow to lightly brown.⠀ 7) Add pasta, Romesco sauce and baby kale.⠀ 8) Place pasta in a bowl and top with chopped chives, Parmesan cheese, and the toasted breadcrumbs.