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Entrée – Pasta
Penne Pasta with Grilled Chicken, Olives, Capers & Portobello Mushrooms |
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Yield: four dinner portions
Ingredients:
Chichen
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3 each |
chicken breasts, boneless, skinless, about 1 1/2 pounds |
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1 each |
large Portobello mushroom cap |
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as needed |
olive oil |
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as needed |
salt |
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as needed |
ground black pepper |
Pasta
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1 lb. |
penne pasta |
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1 c. |
fresh basil leaves, cleaned, sliced thinly |
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1 tsp. |
fresh garlic, minced |
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1/3 c. |
scallions, sliced, greens included |
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1 c. |
Nicoise or Kalamata olives, drained, pitted, sliced |
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1/4 c. |
capers, drained |
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as needed |
salt |
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as needed |
fresh ground pepper |
Toppings
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as needed |
fresh lemon juice |
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as needed |
extra virgin olive oil |
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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.
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