End-of-Summer Pasta Recipe – Sunset Magazine

Ingredients

• 1 cup olive oil
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup balsamic vinegar
• 3 tablespoons Dijon mustard
• 6 cloves garlic, peeled and minced
• 1 1/2 pounds boned, skinned chicken breast halves, rinsed
• 1 pound zucchini
• 2 red bell peppers (12 oz. total)
• 2 portabella mushroom caps (7 oz. total)
• 1 red onion (12 oz.)
• 1 package (1 lb.) dried penne pasta
• 1 1/2 cups freshly grated parmesan cheese
• Salt and fresh-ground pepper
• 1/2 cup slivered fresh basil leaves