Pampered Chef - Grilled Chicken Penne al Fresco & Three Cheese Garden Pizza

Tuesday, March 17, 2009
I went to a Pampered Chef party last night and we made some really great recipes - Grilled Chicken Penne al Fresco and Three-Cheese Garden Pizza. The pasta was wonderful and not a heavy pasta dish. The pizza was fantastic too! I took the cookies I made last night and the famous "crack" dip! YUMMY.





pampered chef, deep dish baker, pasta, chicken
Entree
Italian
Yield: serves 8

Grilled Chicken Penne al Fresco

prep time: 10 minscook time: 25 minstotal time: 35 mins

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 chicken breasts
  • Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

instructions:


  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.







Three-Cheese Garden Pizza
(Printable Recipe)

1 package (10 ounces) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon Pantry Italian Seasoning Mix

1. Preheat oven to 400°F. Using lightly floured Baker's Roller™, roll pizza crust into a 14-inch circle on Large Round Stone. Bake crust 7 minutes. Remove from oven; place on Stackable Cooling Rack.

2. Using Ultimate Slice & Grate fitted with v-shaped blade, slice onion, zucchini and tomatoes. Slice mushrooms using Egg Slicer Plus®.

3. Using Garlic Press, press garlic over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables using Deluxe Cheese Grater. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges using Pizza Cutter.

Yield: 8 servings

http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=9680

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