Penne with Grilled Chicken, Portabellas & Scallions

Penne with Grilled Chicken, Portabellas & Scallions
Photo by Grey Crawford


  • 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
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 16 thin scallions, trimmed
  • ½ lb. dried penne
  • About ½ cup extra-virgin olive oil; more for brushing
  • + 3 more ingredients
    • 5 portabella mushrooms (4 to 5 inches in diameter), wiped clean, stems removed
    • Kosher salt and freshly ground black pepper
    • 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


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