Add the sliced portabellas and croutons at the last minute, and toss gently so the mushrooms don’t give a gray cast to the other elements in the dish. Save the portabella stems for grilling another time.
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Meanwhile, bring a large pot of well-salted water to a vigorous boil and add the pasta. Cook until al dente; drain, reserving about 1 cup of the pasta liquid for tossing with the pasta. Slice the grilled mushrooms 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 dressing in the 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 or less water as needed. Finally, add the portabellas and the crumbled toasted bread. Season with salt and pepper. Serve with freshly grated Parmigiano, if you like.
This was really tasty for a summer evening. I added a few things that I thought the pasta needed. I put a red and orange pepper (added great color) on the grill, then thin thinly sliced these and added it to the pasta. I also brushed the mushrooms with a balsamic/olive oil/crushed red pepper mixutre-this was really tasty. Also I used chxn thighs. Lastly I didn't add the last 1/4 c of olive oil or brush the chxn with the oil. I just didn't think all of that oil was necessary. So I would recommend this dish-but I thought my additions really boosted the flavor-and my boyfriend agreed. He loved this dish-raved and raved about it.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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