Portabellos, Balsamic Vinegar And Grilled Chicken Pasta
- 1 pound bow tie macaroni
- 3 large Portabello mushrooms - (to 4) at least 4" dia, with stems - (abt 2 lbs)
- Olive oil as needed
- 3 large fresh garlic cloves
- Fresh Italian Parsley
- Fresh basil
- Balsamic vinegar as needed
- Freshly-ground black pepper to taste
- 1/2 cup chicken broth
- 10 chicken breasts boned
- Fajita seasoning for chicken
Coat the chicken breasts with fajita seasoning and store for several hours or overnight in the refrigerator.
Grill the chicken breasts and slice into bite-size pieces. Set aside.
Clean the mushrooms with a brush. Chop off the bottom of the stems. Cut the mushrooms lengthwise and then chop them into bite-size pieces. Set aside.
Finely chop 3 large cloves of garlic and saute them in two batches in approximately 1/4 cup of olive oil. Do not brown them. Add the mushrooms and additional olive oil as needed to saute them. Sprinkle liberally with Balsamic vinegar. The mushrooms should be firm to slightly limp. Set aside in a glass bowl to cool.
Boil the macaroni in a large pot for 13 minutes. Drain and rinse.
Have a large pasta bowl ready and add approximately 1/4 cup of olive oil to the bottom of the bowl. Dump in the macaroni. Add the mushrooms and the sliced chicken and mix together.
Add parsley, approximately less than 1/4 cup snipped. Add chopped or snipped basil, approximately three tablespoons full (do not use dry basil). Salt and pepper to taste. Mix it all together. You can add more vinegar and olive oil as needed.
Serve at room temperature.
This recipe yields ?? servings.