Grilled Chicken Penne al Fresco
Ingredients
- 4 garlic cloves, peeled
- 2 cups grape or cherry tomatoes
- 3 cups uncooked penne pasta or rigatoni
- 3 cups chicken broth
- 3/4 cup dry white wine such as Chardonnay (or may use an additional 3/4 cup chicken broth)
- 1/2 teaspoon each salt and coarsely ground black pepper
- 1 1/4 cups lightly packed fresh basil leaves, divided
- 1 ounce Parmesan cheese, grated (about 1/4 cup packed)
- 2 cups diced grilled chicken breasts
- Additional grated fresh Parmesan cheese
- Coarsely ground black pepper (optional)
Directions
Spray deep covered baker with olive oil. Slice garlic into baker. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes; 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 reserving 2 tablespoons 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 tablespoons basil, additional Parmesan cheese and black pepper, if desired.
Comments (2)
Nancy Birtman |
August 30, 2021 |
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We've made quite a few of the recipes on our site but this one came from Taste of Home and we haven't had the pleasure of trying it yet. But I came across some suggestions on another site. Sounds like some of these folks left out the wine so maybe that could cut back on the amount of liquid you were left with? From the photo and the comments, it doesn’t sound like the dish should have much broth left when finished. Good luck! https://www.chefsuccess.com/threads/bland-to-yuck-grilled-chicken-penne-al-fresco.52205/
Carolina Country |
September 01, 2021 |
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