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Grilled Chicken Penne al Fresco pasta sub

Nov 6, 2011
Hi all,

I haven't posted in a very very long time, but still come on to check things out and get tips once in a while... But I have a question. I want to try the Grilled Chicken Penne al Fresco for dinner tonight but I want to use Fresh Cheese Tortallini (Buitoni) instead of the Penne Pasta. I'm just not sure if you would use all of the liquid or the same amount of cooking time. I would like to still cook it in the Deep Covered Baker in the microwave and use the same directions, but I know that fresh and dried pasta cooks a little different... Any experience with this? I know if I were just cooking it separate and adding it in I could just read the directions but I want it to cook in the chicken broth/wine with all of the garlic and other ingredients for the flavor.

Thanks for any advice or tips!