Where did the summer go? With kids back to school and the autumn nights drawing in, we can’t believe that we’re waving goodbye to summer already. Make the most of it with this end-of-summer pasta dish!
- 1 cup olive oil
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup balsamic vinegar
- 3 tablespoons mustard
- 6 cloves garlic, minced
- 1 1/2 pounds, chicken breast halves, rinsed
- 1 lb. zucchini
- 2 bell peppers
- 2 portabella mushroom caps
- 1 red onion
- 1 lb. penne pasta
- 1 1/2 cups freshly grated parmesan cheese
- 1/2 cup fresh basil leaves
- Salt and pepper
- In a bowl, whisk together 2/3 cup olive oil, soy sauce, vinegar, mustard, and garlic. Reserve 1/2 cup marinade for basting vegetables; pour remaining into a 1-gallon zip-lock plastic bag. Cut chicken lengthwise into 1-inch-wide strips and add to bag. Seal bag and turn to coat. Chill for about 45 minutes.
- Rinse zucchini, bell peppers, and mushroom caps. Slice zucchini lengthwise into 1/4-inch-thick strips. Stem and seed bell peppers; quarter lengthwise. Peel onion and slice crosswise into 1/4-inch-thick rounds. Brush vegetables with reserved marinade.
- Lay vegetables and chicken (discard marinade) on high heat on a gas grill, close lid on gas grill. Cook, turning once, until vegetables are slightly charred and chicken is no longer pink in center of thickest part (cut to test), 6 to 10 minutes total. Chop vegetables and chicken into 1-inch pieces.
- In a 6- to 8-quart pan over high heat, bring 4 quarts’ water to a boil. Add pasta, stir, and cook, uncovered, until barely tender to bite, 9 to 13 minutes. Drain.
- In a large bowl, mix pasta with remaining 1/3 cup olive oil, parmesan cheese, half the chopped vegetables and chicken, and salt and pepper to taste. Top with remaining vegetables and chicken. Garnish with sliced basil.