Penne with Grilled Chicken, Portabellas & Scallions

Ingredients

• Kosher salt and freshly ground black pepper
• About ½ cup extra-virgin olive oil; more for brushing
• 7 large ½-inch slices Italian or French bread (if you're using a skinny loaf, cut on the diagonal for larger slices, or use more slices
• 3 large cloves garlic, finely chopped
• 1-½ lb. boneless, skinless chicken breasts
• 16 thin scallions, trimmed
• 5 portabella mushrooms (4 to 5 inches in diameter), wiped clean, stems removed
• + 3 more ingredients
• • ½ lb. dried penne
  • ¼ cup finely chopped fresh flat-leaf parsley
  • Freshly grated Parmigiano-Reggiano (optional)

Prepare a medium-hot charcoal fire or heat a gas grill for 20 minutes on high. Brush the mushrooms, chicken, scallions, and bread liberally with olive oil; season with salt and pepper. In a large bowl, stir the parsley, garlic, and 3 Tbs. of the olive oil together. Grill the mushrooms until flatt...

View full recipe at Fine Cooking