Region: Italy
Category: Pasta with Fowl
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
Because every element of this preparation is grilled and grilled separately it’s perfect for a first course in the summer. 
The separate grilling of each element helps the entire dish maintains its integrity when tossed together yet makes a whole greater than its parts. It’s truly a spectacular meal and very easy to do, inspired by the grill cookery of Tuscany. This recipe was published in Fine Cooking magazine in September 1999 and chosen for their 101 Best Grilling Recipes issue in May 2014.
[photo: Grey Crawford, Fine Cooking, Aug/Sept 1999]
Yield: Makes 4 servings
Preparation Time: 60 minutes
1/2 pound penne
8 slices Italian or French bread, brushed on each side with olive oil
1 1/2 pounds boneless and skinless chicken breast
3 portobello mushrooms, stem removed
16 thin scallions, trimmed
3 tablespoons extra-virgin olive oil plus more for coating
Salt and freshly ground black pepper to taste
1/4 cup finely chopped fresh parsley
3 large garlic cloves, finely chopped
1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
2. Brush both sides of the bread with some olive oil. Coat the chicken, mushrooms, and scallions liberally with olive oil. Season with salt and pepper. In a small bowl, stir the parsley, garlic, and olive oil together.
3. Grill the mushrooms until they are flattened and golden brown, 15 to 18 minutes, the chicken until streaked black and golden brown and springy to the touch but still moist inside, 10 to 12 minutes, the scallions until slightly blackened, about 5 minutes, and the bread until golden brown, about 5 minutes. Slice the mushrooms and chicken into the same size as the penne. Chop the scallions into 1/2-inch lengths. Crumble the bread.
4. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Transfer the pasta to a serving bowl and toss with all the other ingredients and serve.
Variation:
Note:
Posted: 12/19/2006