End-of-Summer Pasta

End-of-Summer Pasta
Photo by Dan Goldberg

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network