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Monday, August 31, 2015

End of Summer Pasta


2/3 cup olive oil
1/3 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
3 tablespoons Dijon mustard
6 cloves garlic, peeled and minced
1 1/2 pounds boned, skinned chicken breast halves or thighs, rinsed
1 pound zucchini
2 red bell peppers (12 oz. total)
2 portabella mushroom caps (7 oz. total)
1 red onion (12 oz.)
grape or cherry tomatoes (add to grill near the end)1 package (1 lb.) dried penne pasta
1 1/2 cups freshly grated parmesan cheese
Salt and fresh-ground pepper
1/2 cup slivered fresh basil leaves


1. 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 about 45 minutes.
2. Meanwhile, 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.
3. Cooking in batches if necessary, lay vegetables and chicken (discard marinade) on a
barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your 
hand at grill level only 2 to 3 seconds); 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. Let cool a few minutes. Chop vegetables and chicken
 into 1-inch pieces.
4. Meanwhile, 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.
5. In a large bowl, mix pasta parmesan cheese, half the chopped vegetables and chicken, 
and salt and pepper to taste. Top with remaining vegetables and chicken. Garnish with 
sliced basil and a balsamic glaze (optional).