Chicken Penne Al Fresco

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Chicken Penne Al Fresco

Postby Fabricmom » Tue Apr 20, 2010 4:02 pm



* 4 garlic cloves, peeled
* 2 cups grape tomatoes or cherry tomatoes (can probably even use a drained can of tomatoes)
* 3 cups penne pasta
* 3 cups chicken broth
* 3/4 cup dry white wine (I use Pinot Grigio)
* 1/2 teaspoon salt
* 1/2 teaspoon fresh coarse ground black pepper
* 1 1/4 cups fresh basil leaves, lightly packed, divided
* 1 ounce Parmesan cheese, grated (about 1/4 cup packed)
* 2 cups grilled chicken breasts, diced


* additional grated fresh Parmesan cheese (optional)

1. Spray a Deep Covered Baker or stone/glass lidded casserole. Add garlic and tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes with fork and add uncooked 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.
3. Meanwhile, grate cheese and coarsely chop basil, reserve about 1/4th for later.
4. Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well.
5. Garnish with reserved basil, additional Parmesan cheese and black pepper, if desired.
6. Cook’s Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.
7. Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni.
8. 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.
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