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

Pretty good. Will probably make it.Pretty good. Will probably make it.

2.84 out of 5 (68 ratings)

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:
  1. 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:
  1. 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:
  1. Drizzle the pasta and chicken with olive oil and lemon juice. Garnish with grated Parmesan cheese.

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