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

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Yield: four dinner portions

Ingredients:

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

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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.