Marinate chicken in plastic bag	Grilled Chicken Pasta

---

Grilled Chicken Pasta

Source: St. Louis Post-Dispatch, February 6, 1994

Yield: 6-8 servings

---

Ingredients

• 7 cloves garlic, divided

• 1/2 cup white wine

• 2 Tbsp soy sauce

• 1/2 cup vegetable oil

• 1 Tbsp freshly ground black pepper or to taste, divided

• 6 (5 to 6 oz) boneless, skinless chicken breasts

• 4 cups defatted homemade chicken stock or 3 cups canned low-sodium broth

• 4 to 5 sprigs fresh thyme, leaves stripped from stems and chopped

• 12 oz shiitake mushrooms

• 15 sun-dried tomatoes (not packed in olive oil), softened in boiling water and drained

• 2 Tbsp extra virgin olive oil, plus more if desired

• 1 small bunch chives, divided

• 2 tsp freshly ground black pepper

• 1 lb linguini, cooked as package directs

• 1/4 cup toasted pine nuts

---

Preparation

Mince 1 clove garlic. In a glass pan or self-sealing plastic bag, combine wine, soy sauce, minced garlic, oil and 1 teaspoon pepper or to taste. Add chicken; marinate overnight in refrigerator.

Remove chicken from marinade; discard marinade. Grill or broil chicken over medium hot coals for 2-3 minutes a side or until done. Cut chicken into strips; set aside.

Chop remaining 6 cloves garlic. Bring homemade chicken stock to a gentle boil; cook until reduced by about one-fourth. Skim stock. (If using canned broth, do not reduce. Bring to a gentle simmer.) Add chopped garlic and thyme leaves; cook 3 to 4 minutes over medium heat. Set aside.

Quickly rinse mushrooms, then drain thoroughly and slice into 1/2 inch strips. Slice tomatoes into 1/2 inch strips. Heat 2 tablespoons oil in sauté pan. Sauté mushrooms, tomatoes and half the chives until mushrooms are lightly browned, about 5 minutes.

Stir in remaining 2 teaspoons pepper and chicken stock mixture. Stir in grilled chicken. Toss with cooked pasta. Sprinkle with 2-3 tablespoons olive oil, if desired, pine nuts and remaining chives.