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Ingredients
- 1 lb bow tie macaroni
- 3 lrg Portabello mushrooms - (to 4) at least 4" dia,
- Â Â with stems - (abt 2 lbs)
- Â Â Extra virgin olive oil as needed
- 3 lrg fresh garlic cloves
- Â Â Fresh Italian Parsley
- Â Â Fresh basil
- Â Â Balsamic vinegar as needed
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. chicken broth
- 10 x chicken breasts boned
- Â Â Fajita seasoning for chicken
Directions
- Coat the chicken breasts with fajita seasoning and store for several hrs or possibly overnight in the refrigerator.
- Grill the chicken breasts and slice into bite-size pcs. 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 pcs. Set aside.
- Finely chop 3 large cloves of garlic and saute/fry them in two batches in approximately 1/4 c. of extra virgin olive oil. Don't brown them. Add in the mushrooms and additional extra virgin olive oil as needed to saute/fry them. Sprinkle liberally with Balsamic vinegar. The mushrooms should be hard to slightly limp. Set aside in a glass bowl to cold.
- Boil the macaroni in a large pot for 13 min. Drain and rinse.
- Have a large pasta bowl ready and add in approximately 1/4 c. of extra virgin olive oil to the bottom of the bowl. Dump in the macaroni. Add in the mushrooms and the sliced chicken and mix together.
- Add in parsley, approximately less than 1/4 c. snipped. Add in minced or possibly snipped basil, approximately three Tbsp. full (don't use dry basil). Salt and pepper to taste. Mix it all together. You can add in more vinegar and extra virgin olive oil as needed.
- Serve at room temperature.
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