End-of-Summer Pasta

End-of-Summer Pasta
Photo by Dan Goldberg

Ingredients

  • 2 portabella mushroom caps (7 oz. total)
  • 1 package (1 lb.) dried penne pasta
  • 3 tablespoons Dijon mustard
  • 1 pound zucchini
  • 2 red bell peppers (12 oz. total)
  • 6 cloves garlic, peeled and minced
  • 1 cup olive oil
  • + 7 more ingredients
    • 1 ½ cups freshly grated parmesan cheese
    • ¼ cup balsamic vinegar
    • Salt and fresh-ground pepper
    • ½ cup slivered fresh basil leaves
    • 1 red onion (12 oz.)
    • 1 ½ pounds boned, skinned chicken breast halves, rinsed
    • 1/3 cup reduced-sodium soy sauce

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...

View full recipe at My Recipes

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