I told you I’d share the Grilled Chicken Penne al Fresco recipe from the Pampered Chef party and I am! This is a recipe that can be made on the stove or in the microwave using the Deep Covered Baker. It’s a time saving, delicious, and healthy meal! You can see a few more pictures in my original post!
INGREDIENTS
- 4 garlic cloves, peeled
- 2 cups grape or cherry tomatoes
- 3 cups uncooked mezze penne pasta
- 3 cups chicken broth
- ¾ cup dry white wine such as Chardonnay
- ½ tsp each salt and coarsely ground black pepper
- 1¼ cups lightly packed fresh basil leaves, divided
- 1 oz Parmesan cheese, grated (about ¼ cup packed)
- 2 cups diced grilled chicken breasts
- Additional grated fresh Parmesan cheese
- coarsely ground black pepper (optional)
DIRECTIONS
1. 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.
2. 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 using Rotary Grater.
3. 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.
Cook’s Tips: An additional ¾ cup chicken broth can be substituted for the wine, if desired.
Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the
mezze penne pasta.
To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill
Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear.
Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Pocket Thermometer
registers 170°F.
Yield: 8 servings
Kitchen Spritzer
Garlic Slicer
Mix N’ Chop
Rotary Grater
About A Cowboy's Wife
I like the Crinkle Cutter
I love to put a 3 lb. pot roast in the slow cooker with a cup (each) of baby carrots, 2-in segments of celery, and quartered onions. The pot roast needs to be seared in a pan of olive oil, then place it on top of the veggies in the crock pot.
Pour a can of cream of mushroom soup on top, as well as salt and pepper to taste. Stir a little, and let cook on low for 6-8 hours. YUMMY!
sign me up
here’s another good one I found somewhere, my little one loves it!
Apple Chicken Quesadilla Recipe
Ingredients
* 4 Flour tortillas (approximately 8-inches wide)
* 1 cup cooked, shredded or chopped, chicken meat
* 1/4 lb cheddar or Monterey jack cheese, sliced or grated
* 1 apple, sliced
* 1/4 cup salsa
Method
1 Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.
2 Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.
3 When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don’t have to cut the quesadilla into triangles, it just makes it easier for kids to eat.)
4 Repeat with the remaining tortillas.
Makes 12 quesadilla triangles.
Really quick meal that gets us by in a pinch –
Faux Chicken Parm
Chicken Nuggets
Pasta
Jar of Pasta Sauce
Mozzarella Cheese
We cook the nuggets according to package directions. Meanwhile we boil the pasta. Then we drain off the water and stir in the pasta sauce and chicken nuggets. Top off with mozzarella cheese.
Faux Chicken Parm
Chicken Nuggets
Pasta
Jar of Pasta Sauce
Mozzarella Cheese
The crinkle cutter!
For a day when I know I’m going to be busy, I will throw some boneless skinless chicken breasts in a crockpot and pour two cans of cream of chicken over it. Cook on low 6 hours. Throw rice in a rice cooker and I have a complete meal waiting for me when I get home. It couldn’t be easier.
I looked at the PC website and while I have a lot of the stuff, I would still love the stir fry pan, deep dish baker and stainless steel bowls.
Quick to throw together, although it takes time to bake.
1 can red salmon (remove bones)
1 sleeve saltines crushed
2 green onions minced
Mix together and put into 2 quart casserole dish.
Drizzle 1 cup skim milk over the casserole.
Bake at 350* for 45 min.
I usually make a bechemal sauce to put on top but that part isn’t quick because of all the stirring. (3T butter, 3 T flour – melt butter and add flour over med heat…slowly add 1 1/4 c milk – stirring constantly until it is bubbly and thick and add a few dashes of dill and white pepper)
I love everything on the site…I love the kitchen spritzer. I think a microcooker might be great for steaming broccoli. And I’ve always wanted a springform pan. I don’t know if I would use it more than once a year (hence my resistance at buying one) but now and then I wish I had one.
I like that chopper
I love to saute fresh baby spinach in a little olive oil that I first heat up with some minced garlic and crushed red pepper flakes. Season with salt and pepper and finish with a squeeze of fresh lemon juice. Only takes a few minutes and is so good!
love the kitchen spritzer
Have of my kitchen is PC there is so many things you can make and create. I love every thing!!
I like the Classic Batter Bowl!
I would love to have the apple/potato peeler and corer. This would make life a little easier It seems I am constantly cutting these things.
Taco Roll Ups
2 (8 oz.) cream cheese at room temperature
2 sm. cans green chilies, drained
1 lg. jar pimento, drained
1 pkg. taco seasoning
1 lg. pkg. tortillas
Salsa
Mix first 4 ingredients. Spread evenly and thinly over tortilla. Roll up. Cut into 1/4 inch slices. Dip in salsa as served.
Slice chicken breasts thinly, season with good italian seasoning and salt and saute in garlic olive oil. Tasty and super quick!
the rotary grater looks like a wonderful addition to any kitchen!