Rating: 4 stars
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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.

Lea Black, North Tustin, CA
This Story Originally Appeared On sunset.com

Gallery

Credit: Dan Goldberg

Recipe Summary

total:
1 hr 45 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

872 calories; calories from fat 44%; protein 49g; fat 43g; saturated fat 9.6g; carbohydrates 69g; fiber 4.2g; sodium 1165mg; cholesterol 85mg.
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