Portabello mushrooms, balsamic vinegar and grilled chicken pasta

Portabello Mushrooms, Balsamic Vinegar and Grilled Chicken Pasta recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe combines the earthy flavors of portabello mushrooms, tangy balsamic vinegar, and succulent grilled chicken with perfectly cooked pasta. The rich and savory taste of the mushrooms pairs perfectly with the slightly sweet and acidic notes of the balsamic vinegar, while the grilled chicken adds a protein-packed element to the dish. This hearty and satisfying pasta dish is a crowd-pleaser that can be enjoyed for lunch or dinner.

Keywords: portabello mushrooms, balsamic vinegar, grilled chicken, pasta, recipe.

Portabello mushrooms, balsamic vinegar and grilled chicken pasta details

Portabello mushrooms, balsamic vinegar and grilled chicken pasta, recipe Rating: 4.9
Number of votes:143

Ingredients

1 pound bow tie macaroni

3 to 4 large Portabello mushrooms at least 4 inches in diameter with stems (approximately 2 pounds)

Olive oil

Fresh garlic cloves (approximately 3 large)

Fresh Italian Parsley

Fresh basil

Balsamic vinegar

Ground black pepper

Chicken broth (1/2 cup)

10 chicken breasts, boned

Fajita seasoning for chicken

Coat the chicken breasts with fajita seasoning and store for several hours or overnight in the refrigerator. Grill the chicken breasts and slice into bite-size pieces. Set aside.

Clean the mushrooms with a brush. Chop off the bottom of the stems. Cut the mushrooms lengthwise and then chop them into bite-size pieces. Set aside.

Finely chop 3 large cloves of garlic and saute them in two batches in approximately 1/4 cup of olive oil. Do not brown them. Add the mushrooms and additional olive oil as needed to saute them. Sprinkle liberally with Balsamic vinegar. The mushrooms should be firm to slightly limp. Set aside in a glass bowl to cool.

Boil the macaroni in a large pot for 13 minutes. Drain and rinse. Have a large pasta bowl ready and add approximately 1/4 cup of olive oil to the bottom of the bowl. Dump in the macaroni. Add the mushrooms and the sliced chicken and mix together.

Add snipped parsley, approximately less than 1/4 cup. Add chopped or snipped fresh basil, approximately 3 tablespoons (do not use dry basil). Salt and pepper to taste. Mix it all together. You can add more vinegar and olive oil as needed.

Serve at room temperature