Fusilli with Grilled Chicken and Summer Vegetables

By aiati

Recipe courtesy of Judith Sutton, from Food and Wine Books, Pasta

Ingredients

• 1/4 cup plus 2 tablespoons olive oil, plus more for grilling
• 1/4 cup red-wine vinegar
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 2 3/4 teaspoons salt
• Fresh-ground black pepper
• 1 pound tomatoes, about 2, seeded and chopped (2 cups)
• 2 zucchini (about 1/2 pound), cut lengthwise into 3 slices
• 2 yellow summer squash (about 1/2 pound), cut lengthwise into 3 slices
• 1 pound boneless, skinless chicken breasts
• 1 pound fusilli

Preparation

Step 1

1. Light the grill. In a large bowl, combine the olive oil, vinegar, onion, basil, parsley, 2 1/2 teaspoons of the salt and 3/4 teaspoon pepper. add the tomatoes.

2. Brush both sides of the zucchini and summer squash with oil and sprinkle with 1/8 teaspoon of the salt and a pinch of pepper. Grill 3 to 6 inches from heat, turning occasionally, until brown, 8 to 10 minutes. Chop and add to tomatoes.

3. Brush both sides of chicken with oil and sprinkle with the remaining 1/8 teaspoon salt and a pinch of pepper. Grill until just done, about 5 minutes per side. Let rest 5 minutes. cut into slices, across the grain, and add to the vegetables.

4. In a large pot of boiling, salted water, cook teh pasta until just done, about 13 minutes. Drain and toss with teh chicken and vegetables.