Penne with Grilled Vegetables, Grilled Chicken and White Wine Sauce

Thursday, 18 Sep 2008

I came up with this recipe to use the various ingredients I had on hand: penne, chicken breast, red peppers, zucchini, red onion, garlic and Parmesan.

1 red pepper
1 medium zucchini
½ inch thick slice of red onion
2 tablespoons minced parsley
2 tablespoons olive oil
2 skinless boneless chicken breasts
12 oz. cooked penne pasta
2 tablespoons butter
2 large cloves garlic, minced
½ cup dry white wine
½ cup half-and-half
Seasoned salt, salt and pepper
¾ cup grated fresh Parmesan cheese

Preheat the grill on high heat.  Chop the red pepper, zucchini and onion into roughly one-inch pieces.  Toss in a bowl with olive oil and seasoned salt such as Lawry’s.  Seal the vegetables in a large packet of foil and place on the grill. Cook 20-25 minutes, turning once halfway through.  Season chicken breasts with seasoned salt and freshly ground pepper.  Grill until done, 15-20 minutes, turning once.  Cut cooked chicken breasts into bite-size pieces.

Melt butter in an extra-large skillet.  Add garlic and sautee 2 minutes over medium heat.  Add white wine and cook until liquid is reduced by half.   Whisking constantly with a wire whisk, VERY SLOWLY add half-and-half, stirring so it doesn’t curdle. Cook for 1-2 minutes so mixture reduces and thickens slightly.  Add pasta, grilled vegetables, chicken, ½ cup parmesan, and parsley, mixing thoroughly with sauce.  Season with salt and pepper.  Serve immediately. Sprinkle additional parmesan on top of each serving.  Serves 4-6.

Wine: I used La Joya Sauvignon Blanc from Chile to cook this dish and also served it with the meal.

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