Penne Pasta With Grilled Chicken, Portabellos & Scallions Recipe

Name: Penne Pasta With Grilled Chicken, Portabellos & Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 portabello mushrooms, wiped clean and stems removed (4 to 5 inches in diameter); 1 12 lbs boneless skinless chicken breasts; 16 scallions, trimmed; 7 slices Italian bread (If using skinny loaf, cut on diagonal for increased surface area, or use more) or 7 slices French bread (If using skinny loaf, cut on diagonal for increased surface area, or…; about 1/2 cup extra virgin olive oil, more for brushing; salt & freshly ground black pepper; ¼ cup fresh flat-leaf parsley, finely chopped; 3 large garlic cloves, finely chopped; 12 lb penne; freshly grated parmesan cheese (optional)

Servings: persons

5 portabello mushrooms, wiped clean and stems removed (4 to 5 inches in diameter)
1 12 lbs boneless skinless chicken breasts
16 scallions, trimmed
7 slices Italian bread (If using skinny loaf, cut on diagonal for increased surface area, or use more) or 7 slices French bread (If using skinny loaf, cut on diagonal for increased surface area, or use more)
about 1/2 cup extra virgin olive oil, more for brushing
salt & freshly ground black pepper
¼ cup fresh flat-leaf parsley, finely chopped
3 large garlic cloves, finely chopped
12 lb penne
freshly grated parmesan cheese (optional)

1
Prepare a medium-hot charcoal fire, or hear a gas grill for 20 minutes on high.
2
Brush the mushrooms, chicken, scallions and bread liberally with olive oil.
3
Season with salt and pepper.
4
Set aside.
5
Make the dressing: In a large bowl, stir together the parsley, garlic and 3 Tbs.
6
of olive oil.
7
Grill the mushroom until flattened and golden brown (about 15 to 30 minutes), the chicken until streaked golden brown and springy but still moist inside (10 to 12 minutes), the scallions until slightly blackened (about 5 minutes), and the bread until golden brown, turning everything as you grill.
8
Meanwhile, bring large pot of well-salted water to boil and add pasta.
9
Cook until al dente.
10
Drain, BUT reserve about 1 cup of pasta water.
11
Slice the grilled mushroom and chicken thinly to about the same size as the penne; chop the scallions into 1/2-inch lengths.
12
Crumble the toasted bread.
13
Add the pasta, chicken and scallions to the garlic-olive oil dressing in a large bowl and toss.
14
Add 1/4 cup olive oil and about 1/2 cup of the reserved pasta water to moisten the pasta, using more of less water as needed.
15
Add the portabellas and the crumbled toasted bread.
16
Season with salt and pepper.
17
Serve with freshly grated Parmesan.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 portabello mushrooms, wiped clean and stems removed (4 to 5 inches in diameter), 1 12 lbs boneless skinless chicken breasts, 16 scallions, trimmed, 7 slices Italian bread (If using skinny loaf, cut on diagonal for increased surface area, or use more) or 7 slices French bread (If using skinny loaf, cut on diagonal for increased surface area, or use more), and more.

Yes, Penne Pasta With Grilled Chicken, Portabellos & Scallions falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne Pasta With Grilled Chicken, Portabellos & Scallions

How did you like this recipe?

Frequently Asked Questions