Penne with Grilled Chicken, Portabellas & Scallions

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe byjanetlsanders

Notes:

by Clifford Wright

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.

Categories:

print

Ingredients:

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
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley
3 large cloves garlic, finely chopped
1/2 lb. dried penne
Freshly grated Parmigiano-Reggiano (optional)

Prepare a medium-hot charcoal fire or heat a gas grill for 20 minutes 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 minutes), the chicken until streaked golden brown and springy to the touch but still moist inside (10 to 12 minutes), the scallions until slightly blackened (about 5 minutes), and the bread until golden brown (about 5 minutes), 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 Parmigiano, if you like.

photo: Grey Crawford

From Fine Cooking 34, pp. 22-26

August 2, 1999