Thursday, April 9, 2009

Grilled Chicken Penne al Fresco

4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta or any other tube shaped pasta
3 cups chicken broth
3/4 cup white whine or chicken broth (cooking wine does add a little more flavor)
1/2 tsp each salt and pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz. Parmesan cheese, grated (1/4 cup packed)
2 cups diced, grilled chicken breasts

Additional pepper and Parmesan for topping if desired

Spray a deep baking dish with olive oil or non stick spray. Slice garlic into baker and 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 (I don't have this, I used my blender-a food processor would work great). 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. Reserve 2 tbsp of the basil.

Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese adn chicken to baker, mix well. Garnish with 2 tbsp of basil, Parmesan and pepper.

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