End-of-Summer Pasta

Photo by Dan Goldberg
Ingredients
- 1 red onion (12 oz.)
- ¼ cup balsamic vinegar
- 1 ½ cups freshly grated parmesan cheese
- 2 portabella mushroom caps (7 oz. total)
- 1 package (1 lb.) dried penne pasta
- 2 red bell peppers (12 oz. total)
- 1 pound zucchini
- + 7 more ingredients
-
- 6 cloves garlic, peeled and minced
- ½ cup slivered fresh basil leaves
- Salt and fresh-ground pepper
- 3 tablespoons Dijon mustard
- 1/3 cup reduced-sodium soy sauce
- 1 cup olive oil
- 1 ½ pounds boned, skinned chicken breast halves, rinsed
1. In a bowl, whisk together 2/3 cup olive oil, soy sauce, vinegar, mustard, and garlic. Reserve 1/2 cup marinade for basting vegetables; pour remaining into a 1-gallon zip-lock plastic bag. Cut chicken lengthwise into 1-inch-wide strips and add to bag. Seal bag and turn to coat. Chill about 45 m...
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