Ingredients

• 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

Instructions

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