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
Yield: serves 8

Grilled Chicken Penne al Fresco

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


  • 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)


  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

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