- 1 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, rinsed
- 1 pound zucchini
- 2 red bell peppers (12 oz. total)
- 2 portabella mushroom caps (7 oz. total)
- 1 red onion (12 oz.)
- 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
- calories 872
- caloriesfromfat 44 %
- protein 49 g
- fat 43 g
- satfat 9.6 g
- carbohydrate 69 g
- fiber 4.2 g
- sodium 1165 mg
- cholesterol 85 mg
How to Make It
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.
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.
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.
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.
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.