Grilled Chicken Penne al Fresco

By lmaley

Ingredients

• 4 garlic cloves, peeled
• 2 cups grape or cherry tomatoes
• 3 cups uncooked mezze penne pasta
• 3 cups chicken broth
• 3/4 cup dry white wine such as Chardonnay
• 1/2 tsp each salt and coarsely ground black pepper
• 1 1/4 cups lightly packed fresh basil leaves, divided
• 1 oz Parmesan cheese, grated (about 1/4 cup packed)
• 2 cups diced grilled chickenbreasts
• Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

Preparation

Step 1

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 3/4 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 chickenis no longer pink and Digital Pocket Thermometer registers 170°F.

Pampered Chef.