Tasty Tuesday: Grilled Chicken Penne Al Fresco

Two weeks ago I hosted a Pampered Chef Party at my house. I really wasn't sure how it would turn out. I never "expect" people to buy at my parties. I hate that people feel obligated. I want them to come for the fun, food and fellowship that to me is more important than anything else. 

From the menu options, I chose to make the Grilled Chicken Penne Al Fresco. It just sounded "fresh" and really yummy. I also made a Lemon Poppyseed Bread and my Texas Caviar. Everything was a hit!

I did not take any pictures of the making of the pasta, or the ingredients! I was just too busy, but trust me, it was wonderful. I don't have, and I didn't buy the deep dish covered baker so when I make it at home I'll have to make in some other type of pan. It was made in the microwave, but could probably be made on the stove top. You could also add other herbs or vegetables, and either eliminate the chicken or use another meat of choice. 

  • 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)


1. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic
. 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

I fell in love with the Pampered Chef Garlic Slicer! Oh my goodness...I ordered one because I can't stand slicing garlic!

I also found a small cardboard kinda container of White Wine at my grocery store so I didn't have to buy an entire bottle.

Overall the party was above and beyond what I expected. I ended getting over $175 worth of product for $25. I'll post on it when it shows up on my door step.

Head over to Tasty Tuesday at Balancing Beauty and Bedlam for more yummy recipes.

With Joy UNquenchable,


  1. I just love PC recipes - they so cleverly use all the PC products possible! I've hosted a show and helped a friend prep for one - and I really love their products!

    Thanks for sharing this yummy recipe!

  2. Kirsten, thanks so much for the recipe. What fun! And thanks for your sweet comment on my new blog. It was much appreciated. Blessings...


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