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Pampered Chef Thread: HELP! Harvest Pasta Skillet

  1. #1
    ChefSandyR's Avatar
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    Default HELP! Harvest Pasta Skillet

    Need advice from anyone who has made the Harvest Pasta Skillet.

    My skillet was full with liquid and I was unable to put the cover one. Anyone have that problem?

    Also, it has taken a long time for the pasta to cook. Has anyone made this for a show? I have to make it for a show on Saturday, now I am rethinking it.

    lol.....Please help!

    Thanks!

    Sandy
    Goals: SC by Spring Launch; Director by National Convention 2012!

  2. #2
    ChefSandyR's Avatar
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    I wasn't that thrilled with the moroccan rub. ANy other suggestions?

    Thanks!

    Sandy
    Goals: SC by Spring Launch; Director by National Convention 2012!

  3. #3

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    Mine came out delicious! No extra liquid at all!

  4. #4
    Advanced Director PCJenni's Avatar
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    I don't add all of the water it says to add and I cut the rub in half

  5. #5

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    Think you need to just cook it longer. Mine came out good, however I found it to be quite bland. My kids ate it with extra hot pepper flakes. Don't think I'd make it again - but I really wanted to like it

  6. #6
    alidafrizzell's Avatar
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    Quote Quote by doughmama View Post
    Think you need to just cook it longer. Mine came out good, however I found it to be quite bland. My kids ate it with extra hot pepper flakes. Don't think I'd make it again - but I really wanted to like it
    I was so glad to hear someone else was not "happy" with this recipe! I SO wanted to like it! Even told people about it... when I tried it I was quite disappointed... Like you said I thought it was bland...

  7. #7
    ChefSandyR's Avatar
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    Thank you for all your replies.

    I didn't find it bland, just didn't like the moraccan rub. Maybe if cut in half like one of you suggested. Not sure what to offer my show on Saturday at the last minute. They want a meal.

    What did everyone think of the CHicken Mole Pizza? I thought the Mole rub was too much and I thought that was bland too....maybe I am not a moroccan/mole person?

    lol
    Goals: SC by Spring Launch; Director by National Convention 2012!

  8. #8
    sailorsarah's Avatar
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    I haven't tried this for a party yet, but I made it for me and my husband and we loved it. I also threw some peas and cooked bacon in it (maybe could show the small ridged baker to cook the bacon while cooking the chicken) and I thought it was even better.

    https://www.pamperedchef.com/repsonl...cken_penne.pdf

    Grilled Chicken Penne al Fresco
    Ingredients:
    4 garlic cloves, peeled
    2 cups grape or cherry tomatoes
    3 cups uncooked mezze penne pasta
    3 cups chicken broth
    cup dry white wine such as Chardonnay
    tsp each salt and coarsely ground black
    pepper
    1 cups lightly packed fresh basil leaves,
    divided
    1 oz Parmesan cheese, grated (about cup
    packed)
    2 cups diced grilled chicken breasts
    Additional grated fresh Parmesan cheese and
    coarsely ground black pepper (optional)
    Directions:
    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.
    Yield: 8 servings
    Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol
    25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g
    Cook's Tip: An additional 3/4 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
    Digital Pocket Thermometer registers 170F.
    2009 The Pampered Chef used under license.

  9. #9
    sailorsarah's Avatar
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    I haven't tried this for a party yet, but I made it for me and my husband and we loved it. I also threw some peas and cooked bacon in it (maybe could show the small ridged baker to cook the bacon while cooking the chicken) and I thought it was even better.

    https://www.pamperedchef.com/repsonl...cken_penne.pdf

    Grilled Chicken Penne al Fresco

    Ingredients:
    4 garlic cloves, peeled
    2 cups grape or cherry tomatoes
    3 cups uncooked mezze penne pasta
    3 cups chicken broth
    cup dry white wine such as Chardonnay
    tsp each salt and coarsely ground black pepper
    1 cups lightly packed fresh basil leaves, divided
    1 oz Parmesan cheese, grated (about cup packed)
    2 cups diced grilled chicken breasts
    Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

    Directions:
    1. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5minutes 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.
    Yield: 8 servings

    Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol
    25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g

    Cook's Tip: An additional 3/4 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 Digital Pocket Thermometer registers 170F.
    2009 The Pampered Chef used under license.

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