Fusilli with Grilled Chicken and Summer Vegetables

By á-2053

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

Preparation

Step 1

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.