End of Summer Pasta


1 cup olive oil
1/2 cup soy sauce
1/4 cup balsamic vinegar
3 tablespoons Dijon mustard
6 cloves garlic, peeled and minced

1 1/2 lbs. Chicken
1 lb. zucchini
2 bell peppers
2 portabella mushrooms
1 sweet onion
1 lb penne pasta
1 1/2 cups fresh grated parmesan
Salt and pepper to taste
1/2 cup slivered fresh basil


To make marinade whisk 2/3 cup olive oil, soy sauce, vinegar, mustard, and garlic. Reserve
1/2 cup for basting.
Slice chicken lengthwise into 1 inch strips and marinate in refrigerator for 45 minutes
Slice zucchini lengthwise into 1/4 inch strips. Quarter bell peppers, peel onion and slice into
1/4″ rounds. Brush with marinade.
Grill all veggies and chicken over hot coals, turning once, baste with marinade as needed.Grill
6-10 minutes or until veggies are slightly charred. When cool enough to handle, chop veggies
and chicken into 1 inch pieces.
While grilling other ingredients cook and drain pasta. When chicken and veggies are done
mix pasta with remaining olive oil, parmesan cheese, 1/2 of the grilled chicken and veggies,
salt and pepper to taste. Top with remaining chicken and veggies, garnish with basil.

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