- 3 boneless, skinless chicken breasts
- 1 onion, preferably red, peeled and cut into thick slices
- 1 bulb fennel, cored and sliced
- 2 small zucchini, ends trimmed and cut lengthwise into thin slices
- 2 patty pan squash, trimmed and cut into thin slices
- 2 red, yellow, or orange bell peppers, cut in half lengthwise and stems, seeds, and tough white ribs removed
- Olive oil for brushing
- Salt and pepper to taste
- 3 garlic cloves, peeled and minced
- Large handful of coarsely chopped parsley
- 20 basil leaves coarsely chopped
- Olive oil to taste
- 1/4 to 1/2 cup balsamic vinegar
- 1 pound pasta such as orecchiette, medium shells, or farfalle
- Grated parmesan cheese for the table
Preheat the grill. Lightly brush the chicken and vegetables with olive oil, and season with salt and pepper. Grill the chicken for approximately 5 minutes per side, or until the juices run clear. Remove from grill and place on a plate. Grill the vegetables until well marked from the grill on both sides and al dente. As the vegetables are done, remove them from the grill with tongs and place in a large bowl.
Drain any chicken juices from the plate into the bowl of grilled vegetables. Cut the chicken crosswise into thin slices; then cut each slice in half. Set aside. Cut all the vegetables into a rough julienne and return to the large bowl. Add the chicken, garlic, herbs, olive oil, and balsamic vinegar and mix well. Adjust the seasoning if necessary. Set aside in a cool spot in the kitchen to marinate for at least 1 hour.
Cook the pasta in abundant boiling salted water until al dente. Drain the pasta and add to the chicken-vegetable mixture. Toss well and place in a serving bowl. Pass parmesan cheese at the table.
Serves 4 to 6.
Source: Evan Kleiman, “Orecchiette all Griglia,” Angeli Caffè Pizza, Pasta, Panini: Heavenly Recipes from the City of Angels’ Most Beloved Caffè, New York: William Morrow, 1997.