Dan Goldberg
Total Time
1 Hour 45 Mins
Yield
Makes 6 servings

Lea Black created this recipe to satisfy a late-pregnancy craving for grilled chicken and pasta. Prep and Cook Time: about 1 hour, plus about 45 minutes to marinate.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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.

Ratings & Reviews

crmac2717's Review

jgrh52
August 31, 2010
This was easy and delicious. The veggies carmelized on the grill. Yum. Left out peppers. Just because we don't like them. The marinade on the chicken and veggies was delicious. This made enough for at least four. Leftovers will be even better.

MamaRuth's Review

crmac2717
August 23, 2010
Great recipe, but the fat and sodium are a disaster waiting to happen. Can it be made more health friendly? Most peope are trying very hard to eat healthier.

princelov3r's Review

princelov3r
August 23, 2010
i lived on this when i was preggo and it was great the next day and i also 2nd adding halved cherry tomatoes artichokes and even a few olives all yummy and the big onion chunks carmelize in the oven i even added zuccini and squash at times

jgrh52's Review

MamaRuth
August 23, 2010
I'm going to try this tonight, but a cup of olive oil seems like a lot. Do you think I could substitute with some chicken broth or white wine?

Jrtjmu's Review

Jrtjmu
May 01, 2009
This recipe was fantastic and relatively inexpensive to make. The chicken was VERY flavorful and grilled up nicely beside all the veggies. My husband and I actually ate the leftovers (cold) the next night and it was even better. Great dish for no fuss entertaining--and a great way to get kids to eat their veggies.