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
Ingredients:
Alfredo Chicken with Smoked Gouda
2 pounds chicken breast 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 cup chopped onion
8 ounces sliced mushrooms 8-10 ounces frozen spinach 1 stick butter 8 ounces heavy cream
8 ounces grated parmesean 4 ounces sliced smoked gouda
Procedure:
Preheat oven to 350 degrees Put chicken in baking dish and sprinkle with salt, garlic, and pepper bake chicken for 30 minutes covered While chicken bakes, in a 8-10 inch skillet saute the mushrooms and onions with 1 T butter until translucent. Add the thawed, and drained spinach and cook until fairly dry over low heat.
In a small saucepan melt 1 stick butter, add the cream, and bring up to a good heat. Add the parmeseam cheese and stir until melted and thick. After the chicken is done baking, remove the covering of foil, spoon the spinich/ mushroom/onion over the chicken breasts. Then pour the sauce over the whole dish. Then place a slice of smoked gouda over each chicken breast and return to the oven to bake uncovered for an additional 10-15 minutes.
I would like the microsteamer!
I stumbled: uberab by2
This is a good one I love to make in the fall and winter:
Quickest-Ever Beef Stew
3 cups water
1 envelope dry onion soup mix
2 potatoes, peeled and cubed
1 10=ounce package frozen mixed vegetables
2 tablespoons flour
1/4 cup water
2 1/2 cups cooked beef, cubed
1 cup shredded cheese
Heat water to boiling, stir in soup mix, potatoes and frozen vegetables. Cook for 10 to 12 minutes or until vegetables are tender. Stir in flour and 1/4 cup water until well blended. Stir into the vegetable mixture and heat, stirring constantly, until thickened. Stir in beef and heat through. Place in serving bowls and top with shredded cheese.
I would love to have the Tool Turn-About.
One of my favorite quick recipes in my greatly “easyfied” (yes, I just made up that word) version of shrimp scampi. I put on a pasta…usually spaghetti or linguine to cook, and while it’s cooking I throw some diced garlic and scallions into some olive oil in a skillet. Then after a few minutes add a bag of frozen shrimp (told ya it was easyfied) and stir fry a bit. Then I add a bit of butter and squeeze lemon over it before serving on the pasta. The whole thing from start to finish is max 15 mins. Oh yeah, and I serve it with frozen garlic bread. Easyfied!!!
I would love to have a microsteamer. I had one before and accidentally left it on my stove. OOOPS!! Guess they’re not melt proof. But I really miss it. Thanks so much.
Add cooked bacon to your chocolate chip cookies. Believe it or not, it’s super tasty.
I love the mix n’ chop, great for browning ground beef.
Would love a mix n chop
JeansandTs@hotmail.com
Bacon Cheeseburger Meatloaf
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink
I would love the garlic slicer
Best Ever Pot Roast
1 envelope Good Seasons Italian Salad Dressing Mix
World’s Best Easy Pot Roast
1 envelope Good Season’s Italian Salad Dressing Mix
1 envelope Hidden Valley Ranch Salad Dressing Mix
1 envelope Lipton Onion Soup Mix
3-4 lb. pot roast
Mix the mixes together and pat on the pot roast. If cooking in a crockpot add 1/4 cup water and cook 7-8 hrs or cover with foil and cook in oven for 2 hrs or until tender.I do not add any salt as the mixes have plenty of salt in them. You can add some black pepper if desired, but I do not. This is an extremely simple dish that is very tasty.
For Chicken Salad, mix cooked chicken, mandarin oranges, sliced grapes and Miracle Whip. You can also add nuts if you wish.
Recipe for Vegetable Stew:
large can V8 juice
cut up potatoes, carrots
canned green beans, corn,peas undrained
stew meat if desired (brown first)
salt pepper to taste
dump all ingredients into large pot and cook 1hr or until veggies are tender!
I would love some more stoneware!!!
I would love to have the Proctor Silex K2070 1-Quart Automatic Electric Kettle
Eclair Cake
INGREDIENTS
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting
Add to Recipe Box
DIRECTIONS
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
FOOTNOTE
The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading.
Almond Bacon Chicken
Ingredients:
4 bacon strips
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1/4 cup chicken broth
1/4 cup sliced almonds, toasted
Directions:
In a microwave, cook bacon on paper towels on high for 1 to 2-1/2 minutes or until partially cooked.
Wrap a bacon strip around each chicken breast. Sprinkle with pepper. Arrange in an 8-in. square microwave-safe dish. Cover and microwave on high for 5-1/2 minutes; drain.
In a large bowl, combine soup and broth; cover and microwave for 1-1/2 minutes. Spoon around chicken. Cook, uncovered, 3-6 minutes longer or until juices run clear. Let stand for 5 minutes before serving. Sprinkle with almonds. Yield: 4 servings.