Grilled Chicken Penne Al Fresco

 

 

 

 

This was a “pull everything out of the fridge and use it up”  type of meal. We had amazing garlic from a friend of ours, I had some romas and some cherry tomatoes from our garden and we had left over chicken from our BBQ chicken. I have left the recipe below as it was written however obviously I took some creative licence with it.

For the garlic I used my Garlic Peeler and Garlic Slicer to get nice thin slices of garlic.

 

 

 

I sliced the garlic right into my Deep Covered Baker, covered it and popped it in the microwave for a few minutes until the tomatoes where all burst.

 

 

Then you add the rest of your pasta ingredients and stick it back in until your pasta is ready. Since I was using pre-cooked chicken and wanted it to get warm and absorb some flavor I added it about 5 minutes before the pasta was done. I also added mozzarella as well as parm cheese, I don’t recommend that it was too stringy. The only other tip I would give is that it was a bit watery, you could probably do with less liquid or add some more pasta

It was very easy, super good and I didn’t have to turn on the oven or the stove (this is always a must for us on hot summer days)

Grilled Chicken Penne Al Fresco

  • 4 garlic cloves, peeled
  • 2 cups grape or cherry tomatoes  (1 container of cherry tomatoes) or 1 can (15 ounces) diced tomatoes, drained
  • 3 cups uncooked mezze penne pasta
  • Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.
  • 3 cups chicken broth
  • 3/4 cup cooking white wine
  • 1/2 tsp each salt and coarsely ground black pepper
  • 1 1/4 cups lightly packed fresh basil leaves, divided or 1 tablespoon dried basil
  • 1 oz Parmesan cheese, we will grate (about 1/4 cup packed)  and Additional grated fresh Parmesan cheese and coarsely ground –all fron the one block you buy with plenty left over for other things….
  • 1 ½ pounds boneless, skinless chicken breasts, fat removed –(3 boneless skinless chicken breasts)

Directions: 

  • Drizzle Deep Covered Baker with oil. Place chicken in baker.
  • Season with salt, pepper, and Italian Seasoning (or seasoning of your choice).  Microwave on high 12 – 14 minutes or until done. Remove from baker, chop with Salad Choppers. Drain broth from baker.
  • Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth, wine, salt and black pepper.
  • Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes.

Meanwhile,

  • Coarsely chop basil with Chef’s Knife. Reserve 2 tbsp for garnish. Grate cheese
  • Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well.
  • Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.

Yield: 8 servings

Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g