Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Penne with Grilled Chicken, Portabellas




Source of Recipe


From Turn Grilled Vegetables into Savory Pasta Sauces


List of Ingredients




Add the sliced portabellas and croutons at the last minute, and toss gently so the mushrooms don't give a gray cast to the other elements in the dish. Save the portabella stems for grilling another time.

Serves four.

5 portabella mushrooms (4 to 5 inches in diameter), wiped clean, stems removed


1-1/2 lb. boneless, skinless chicken breasts


16 thin scallions, trimmed


7 large 1/2-inch slices Italian or French bread (if you're using a skinny loaf, cut on the diagonal for larger slices, or use more slices)


About 1/2 cup extra-virgin olive oil; more for brushing


Salt and freshly ground black pepper to taste


1/4 cup finely chopped fresh flat-leaf parsley


3 large cloves garlic, finely chopped


1/2 lb. penne


Freshly grated Parmesan cheese (optional)




Recipe



Prepare a medium-hot charcoal fire or heat a gas grill for 20 min. on high. Brush the mushrooms, chicken, scallions, and bread liberally with olive oil; season with salt and pepper. In a large bowl, stir the parsley, garlic, and 3 Tbs. of the olive oil together. Grill the mushrooms until flattened and golden brown (15 to 30 min.), the chicken until streaked golden brown and springy to the touch but still moist inside (10 to 12 min.), the scallions until slightly blackened (about 5 min.), and the bread until golden brown (about 5 min.), turning everything as you grill.

Meanwhile, bring a large pot of well-salted water to a vigorous boil and add the pasta. Cook until al dente; drain, reserving about 1 cup of the pasta liquid for tossing with the pasta. Slice the grilled mushrooms and chicken thinly to about the same size as the penne; chop the scallions into 1/2-inch lengths. Crumble the toasted bread. Add the pasta, chicken, and scallions to the dressing in the bowl and toss. Add 1/4 cup olive oil and about 1/2 cup of the reserved pasta water to moisten the pasta, using more or less water as needed. Finally, add the portabellas and the crumbled toasted bread. Season with salt and pepper. Serve with freshly grated Parmesan cheese, if you like