Saturday, October 17, 2009

CHICKEN PENNE AL FRESCO



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 large cassrole dish with olive oil. Slice garlic into casserole dish. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes. 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.

2. Meanwhile, coarsely chop basil. Reserve 2 tbsp for garnish. Grate cheese. 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.

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