Grilled Chicken Penne al Fresco: Show Outline?

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Discussion Overview

This thread explores various experiences and opinions regarding the preparation and presentation of the Grilled Chicken Penne al Fresco with Garlic Biscuit bites during cooking shows. Participants share their methods, challenges, and preferences for managing the cooking process in front of guests.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, discusses the order of cooking steps and considers starting with grilling the chicken while preparing the pasta.
  • Another participant mentions always having the chicken cooked before guests arrive, expressing uncertainty about incorporating garlic biscuit bites.
  • One participant shares their experience of having the host prepare the chicken beforehand, noting that it can lead to challenges with product usage during the show.
  • Another participant mentions using precooked chicken and emphasizes the importance of having ingredients premeasured for efficiency during the show.
  • Several users express concerns about managing liquid levels in the recipe, with one suggesting letting the pasta sit covered after microwaving.
  • One participant recounts a specific show experience where they had to adapt when the cooking vessel did not fit in the host's microwave, leading to a creative solution with Saran Wrap.
  • Another participant shares a successful sales outcome from their show, highlighting the number of guests and additional orders placed afterward.

Areas of Agreement / Disagreement

Views differ on the best approach to cooking the chicken and managing the show flow, with no clear consensus on a single method. Participants share varied experiences and preferences.

Contextual Notes

Participants' experiences reflect personal practices and adaptations made during cooking shows, emphasizing the dynamic nature of live presentations.

Who May Find This Useful

Consultants looking for insights on managing cooking demonstrations and product usage during shows may find the shared experiences relevant.

babywings76
babywings76
Gold Member
Messages
7,266
Has anyone made the Grilled Chicken Penne al Fresco w/ Garlic Biscuit bites for a show?

I'm going through it mentally, and typing up a show outline. I was just curious if anyone knows what order I should do things. Should I start w/ the grilling of the chicken? Then while that's cooking, I'd start the first step of the pasta recipe. Then while the tomatoes are cooking for their 4/5 minutes, I'd start the biscuits on the stove. Does that sound like it would flow right?
 
I've always had the chicken done before guests arrive... I've never made it with the garlic bites (although I think it would be good) so I can't give my opinion there.....
 
  • Thread starter
  • #3
Thanks for the input. I also debated doing the chicken before the show. Just wasn't sure if it's cooler to have people see more products in action. I fear that it will be kind of hectic, so doing it beforehand is probably a better idea. :)
 
babywings76 said:
Thanks for the input. I also debated doing the chicken before the show. Just wasn't sure if it's cooler to have people see more products in action. I fear that it will be kind of hectic, so doing it beforehand is probably a better idea. :)
Click to expand...

Honestly, I had the host do it before I even got there. AT one of them they had grilled chicken the night before so she just made extra to have for the recipe. The only issue that I had with that was it came from the fridge so that the Salad Choppers weren't quite as easy to get through it and I put it in half way through rather than at the end so the chicken heated up, it still tasted great, everyone loved it! You could probably even have the host pick up a rotisserie chicken and just have it off the bone (maybe use just the white meat and she can have the dark meat for something else)...
 
I do this recipe all the time and it is a hit. I buy precooked chicken and warm it in the small pan. I use my chicken shears to dice it into the baker. I have all my ingredients premeasured and ready to dump in. This is a great way to show off your prep bowls and different measuring cups.
 
I always seem to have too much liquid for this recipe, any suggestions?
 
pclinskie said:
I always seem to have too much liquid for this recipe, any suggestions?
Click to expand...

Use the whole box of pasta and let it sit with the cover on for a few minutes after you take it out of the micro...
 
  • Thread starter
  • #8
So here's how it went last night:I got there and she already cooked the chicken (so I didn't have to worry about that part) :)
I just used the Santoku knife and cut up the chicken into small bite size pieces.
Then I continued to prep other ingredients to have things ready...but not too much prep, so that the guests could see products in action.
So the show starts and I go about doing things, and as soon as I go to put in the DCB, the mother (who later I realized is the owner of the house...I thought the host was lol) goes, "You're not going to fit that in the microwave, are you?" I opened it and realized it's wide enough, just not tall enough!!! I had asked the host if she had a full size microwave and she said yes. Now I realized that that's not what I should've asked. :D I had a moment of private panic and then thought I'd just turn the lid upside down for this first part so we can keep going and then I'd have a minute to think what to do next. Because once we add all the pasta and stuff, the upside down lid trick I don't think would work. I asked if they had any other small stoneware that I could use as a lid--nope. So I just used Saran Wrap. It worked out just fine. Except that it's hard to open saran wrap away from you in a way to not get blasted w/ the steam. My hand got burned a little bit from that. But not the end of the world.I started the biscuit bites while the first step of the recipe was going on in the microwave. Everything turned out well. Everyone loved it. I sold a few DCB sets ($99 for baker, kitchen brush, Dinners-Done cards, digital thermometer, rub, SB. Plus I offered 10% off companion items when they buy the set (salad choppers, 29 min. cookbooks, more rubs) and one girl bought more stuff w/ that deal.There were 12 guests. Most were extended family of the host. I left the house w/ $665 in sales plus a couple people are going online to complete their orders (one girl wanted to get her mom the set, but wants to confirm what all she wants).
 

Frequently Asked Questions

What ingredients do I need for Grilled Chicken Penne al Fresco?

To make Grilled Chicken Penne al Fresco, you will need penne pasta, boneless chicken breasts, olive oil, garlic, cherry tomatoes, fresh basil, mozzarella cheese, salt, and pepper. Optional ingredients can include red pepper flakes for added spice and Parmesan cheese for garnish.

How do I prepare the chicken for this dish?

Start by marinating the boneless chicken breasts in olive oil, minced garlic, salt, and pepper for at least 30 minutes. Then, grill the chicken over medium heat until fully cooked, about 6-7 minutes per side, depending on thickness. Let it rest before slicing it into strips.

What cooking techniques are used in Grilled Chicken Penne al Fresco?

This dish involves grilling the chicken for a smoky flavor and boiling the penne pasta until al dente. Additionally, sautéing the cherry tomatoes in olive oil helps to release their juices, creating a flavorful sauce that coats the pasta.

Can I customize the recipe for dietary restrictions?

Yes, you can customize Grilled Chicken Penne al Fresco to accommodate dietary restrictions. For a gluten-free option, use gluten-free penne pasta. To make it vegetarian, substitute the chicken with grilled vegetables or tofu. You can also adjust the cheese or omit it for a dairy-free version.

How can I serve Grilled Chicken Penne al Fresco for a gathering?

For a gathering, consider serving Grilled Chicken Penne al Fresco in a large serving bowl, garnished with fresh basil and grated Parmesan cheese. Pair it with a side salad and garlic bread for a complete meal. You can also prepare the dish ahead of time and reheat it just before serving.

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