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Entrée – Pasta
Penne Pasta with Grilled Chicken, Olives, Capers & Portobello Mushrooms

Yield: four dinner portions


3 each chicken breasts, boneless, skinless, about 1 1/2 pounds
1 each large Portobello mushroom cap
as needed olive oil
as needed salt
as needed ground black pepper

1 lb. penne pasta
1 c. fresh basil leaves, cleaned, sliced thinly
1 tsp. fresh garlic, minced
1/3 c. scallions, sliced, greens included
1 c. Nicoise or Kalamata olives, drained, pitted, sliced
1/4 c. capers, drained
as needed salt
as needed fresh ground pepper

as needed fresh lemon juice
as needed extra virgin olive oil
as needed grated Parmesan cheese

Chichen procedure:
Brush chicken and mushroom with oil; season with salt and pepper. Grill just before serving. Slice the cooked chicken and mushrooms into thin strips and hold hot until you are ready to serve.

Pasta procedure:
Cook the pasta in boiling salted water with a little olive oil added. After draining the pasta, add the basil, garlic, scallions, olives, capers, salt, pepper, grilled chicken and mushrooms. Toss the items together well.

Toppings procedure:
Drizzle the pasta and chicken with olive oil and lemon juice. Garnish with grated Parmesan cheese.