Fusilli with Grilled Chicken and Summer Vegetables

Fusilli with Grilled Chicken and Summer Vegetables
Fusilli with Grilled Chicken and Summer Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4 cup plus 2 Tbs. olive oil plus oil for grilling

  • 1/4 cup red wine vinegar

  • 1/4 cup chopped red onion

  • 3/4 cup chopped fresh basil

  • 1/4 cup chopped fresh parsley

  • 2 3/4 tsp. salt

  • freshly ground black pepper

  • 1 lb. tomatoes, about 2, seeded and chopped (2 cups)

  • 2 zucchini cut lengthwise into 3 slices

  • 2 yellow summer squash, cut lengthwise into 3 slices

  • 1 lb. boneless, skinless chicken breasts

  • 3/4 lb. fusilli

Directions

In a large bowl, combine olive oil, vinegar, onion, basil, parsley, 2 1/2 tsp. salt and 3/4 tsp. pepper. Add the tomatoes. Brush both sides of the summer squash and zucchini with oil and sprinkle with 1/8 tsp. salt and a pinch of pepper. Grill 3 to 6 inches from the heat, turning occasionally, until brown, 8 to 10 minutes. Chop and add to tomatoes. Brush both sides of chicken with oil and sprinkle with remaining 1/8 tsp. salt and a pinch of pepper. Grill until just done, about 5 minutes per side. Let rest 5 minutes and cut into slices, across the grain, and add to vegetables. Cook fusilli in boiling, salted water until just done, about 13 minutes. Add to the vegetables.

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