Prep 10 mins
Cook 40 mins
This is a summertime grilling favorite. We found it in Fine Cooking magazine about 10 years ago and have made it countless times since. Always a hit with guests.
- 5 portabello mushrooms, wiped clean and stems removed (4 to 5 inches in diameter)
- 1 1⁄2 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
- 1⁄4 cup fresh flat-leaf parsley, finely chopped
- 3 large garlic cloves, finely chopped
- 1⁄2 lb penne
- freshly grated parmesan cheese (optional)
- Prepare a medium-hot charcoal fire, or hear a gas grill for 20 minutes on high.
- Brush the mushrooms, chicken, scallions and bread liberally with olive oil. Season with salt and pepper. Set aside.
- Make the dressing: In a large bowl, stir together the parsley, garlic and 3 Tbs. of olive oil.
- 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.
- Meanwhile, bring large pot of well-salted water to boil and add pasta. Cook until al dente. Drain, BUT reserve about 1 cup of pasta water.
- Slice the grilled mushroom and chicken thinly to about the same size as the penne; chop the scallions into 1/2-inch lengths. Crumble the toasted bread.
- Add the pasta, chicken and scallions to the garlic-olive oil dressing in a large bowl and toss. 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.
- Add the portabellas and the crumbled toasted bread. Season with salt and pepper. Serve with freshly grated Parmesan.