HELP! Harvest Pasta Skillet

Discussion in 'Recipes and Tips' started by ChefSandyR, Jan 10, 2012.

  1. ChefSandyR

    ChefSandyR Gold Member

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    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
     
  2. ChefSandyR

    ChefSandyR Gold Member

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    I wasn't that thrilled with the moroccan rub. ANy other suggestions?

    Thanks!

    Sandy
     
  3. olsongaruti@yahoo.co

    olsongaruti@yahoo.co

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    Mine came out delicious! No extra liquid at all!
     
  4. PCJenni

    PCJenni

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    I don't add all of the water it says to add and I cut the rub in half
     
  5. doughmama

    doughmama Silver Member

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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. alidafrizzell

    alidafrizzell Gold Member

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    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. ChefSandyR

    ChefSandyR Gold Member

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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:yuck:
     
  8. sailorsarah

    sailorsarah Gold Member

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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/repsonly/images/cc/us/pdf/dcb/grilled_chicken_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
    ¾ cup dry white wine such as Chardonnay
    ½ tsp each salt and coarsely ground black
    pepper
    1¼ cups lightly packed fresh basil leaves,
    divided
    1 oz Parmesan cheese, grated (about ¼ 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 170°F.
    © 2009 The Pampered Chef used under license.
     
  9. sailorsarah

    sailorsarah Gold Member

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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/repsonly/images/cc/us/pdf/dcb/grilled_chicken_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
    ¾ cup dry white wine such as Chardonnay
    ½ tsp each salt and coarsely ground black pepper
    1¼ cups lightly packed fresh basil leaves, divided
    1 oz Parmesan cheese, grated (about ¼ 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 170°F.
    © 2009 The Pampered Chef used under license.
     

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