Nothing like waiting ’til the last day of April for our monthly recipe. But I promise I had good reason – Ryan was gone for almost four weeks out of the month. Making new recipes was not on the agenda during that time.
I found this recipe in the Pampered Chef Spring/Summer 2009 Recipe Collection. I had a PC party this month so it was fresh in mind.
Microwavable – Check.
Quick – Check.
Ingredients already on hand – Check.
Grilled chicken penne al fresco
5 garlic cloves, pressed
2 cups grape or cherry tomatoes
3 cups uncooked whole wheat pasta
3 cups chicken broth
3/4 cup dry white wine, such as Chardonnay (or substitute chicken broth)
1/2 tsp. each of salt and coarsely ground black pepper
1-1/4 cups lightly packed fresh basil leaves, divided
1 cup Parmesan cheese (Grated)
2 cups diced grilled chicken breast (approximately 2 small chicken breasts)
1. Spray baker with olive oil (I used garlic infused canola oil for a burst of garlic. Press garlic into baker and add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after two minutes. Crush tomatoes, 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. Reserve two tbsp. for garnish.
3. Carefully remove baker from microwave and remove lid. Add remaining basil, cheese and grilled chicken to baker, mix well. Garnish with reserved basil, cheese and parmesean cheese.
(NOTE: NewlyWoodwards got a little crazy and threw it in the oven with the garlic bread to bake it a little. Highly recommended.)