Grilled Chicken Penne Al Fresco W/O Mix-N-Chop

[PamperedSD]

I want to make this recipe for a show but I'm new and do not have a mix-n-chop for the tomatoes. Any suggestions on this step? Can I smash them with a fork or use cut-up canned tomatoes? THANKS!

 

[babywings76]

I'd just use canned diced tomatoes.

 

[Pedey]

Or if you have a potato masher that would work, too. It's one of my favorite recipes! I hope you love it!

 

[PamperedSD]

Thanks! I'm making it at home tonight to try out and I bought both just in case.

 

[pckellyd]

Use the grape tomatos and demo the food chopper to smash everything up. It's a higher priced product to use than the mixnchop and gives you a reason to talk about it.

 

[esavvymom]

you could also just make sure you cook them an extra 30 seconds or so. Then all of the tomatoes will have popped for you! The last time I made the dish, that's what happened, they all popped while cooking. (just be careful if you are popping them- sometimes they squirt you---OWW!)

 

[PamperedSD]

Thanks for the tips! If I use the food chopper would I use it before I cooked them???

 

[esavvymom]

The tomatoes go into the DCB whole so they can cook and pop and all that jazz (make sure the lid is on!)...so if you really wanted the FC- I'd say you'd use it before. Chopping them after would be hazardous to your health! (they're hot puppies!) And you wouldn't want to chop them right in your DCB- dull your blades probably.I personally wouldn't use the Food Chopper. I think it would change the nature of the recipe some- more of a tomato sauce, instead of that fresh tomato aspect that I love about it. Plus, The beauty of this recipe is it is simple and doesn't require much. I know people like to show products to sell, etc...but I like to be realistic too....not just be a pushy salesperson. Show off the food chopper with something else. just my two cents....

 

[diradt]

Just use the bottom of a wooden spoon...but be careful of juice squirts...still have a burn-scar from the last time I made it. But all the scars are worth it....one of my fav's!

PS...can you borrow a Mix-N-Chop for this show? And then buy one---it's worth it!!

 

[babywings76]

You could also use some forged cutlery to quarter the tomatoes and then cook them as normal. Then just take a fork or if you have the masher, use that. Then at least you don't have to worry about the exploding part.

 

[shelly.nurse]

I usually use a bamboo spoon to smash them up during that step. By the way, the mix n chop is on the supply order form for fall for 6 bucks!!! Also, be sure to order your new RUFTH trivet for free with your next supply order!!

 

[Janis]

I ALWAYS skip this step at shows. I tell them that the recipe calls for the mix n chop, but if you do it, you will get burnt by tomato juice....and it hurts. The first time I tried this recipe I learned that the hard way. I cook the garlic/tomatoes in the DCB. Take it out and add the next ingredients....they burst as the pasta cooks. I wouldn't worry about touching them.

Also, you don't need to have every tool to "show" the audience. Just mimic what you would do with the item and it works just as well.

 

[ChefRodeo]

Just made this tonight and was disappointed in how "soupy" it was. I had to pour off about a cup! Then it lost a lot of its flavor. I'm sure I measured the pasta right, and my daughter confirmed it. Is anyone else's like soup?

 

[pc_jessica]

Just made this tonight and was disappointed in how "soupy" it was. I had to pour off about a cup! Then it lost a lot of its flavor. I'm sure I measured the pasta right, and my daughter confirmed it. Is anyone else's like soup?

funny you should mention that yours was soup...i thought mine was too dry when i made it! my husband actually wanted to add real pasta sauce to it. it was good don't get me wrong but just dryer than i pictured it. did you add to much chicken broth or wine??? i just used chicken broth and no wine but added the wine amount in extra chicken broth i think next time i will add 4 cups total of chicken broth to mine just to make sure. also if yours was too soupy you could try using 4 cups of pasta instead of 3...that might work.

 

[esavvymom]

I ALWAYS skip this step at shows. I tell them that the recipe calls for the mix n chop, but if you do it, you will get burnt by tomato juice....and it hurts. The first time I tried this recipe I learned that the hard way. I cook the garlic/tomatoes in the DCB. Take it out and add the next ingredients....they burst as the pasta cooks. I wouldn't worry about touching them.

Also, you don't need to have every tool to "show" the audience. Just mimic what you would do with the item and it works just as well.

I would think a Fork would work better as far as the 'squirt factor'- or the tip of a knife.

 

[ChefRodeo]

Jessica, thanks for the help. I'm sure the broth and wine were measured right, but now that I think of it, I didn't use mezze penne pasta, just regular penne pasta. Could that have been it? Since you said yours was a little dry, I know I must have done something weird.

 

[pc_jessica]

Jessica, thanks for the help. I'm sure the broth and wine were measured right, but now that I think of it, I didn't use mezze penne pasta, just regular penne pasta. Could that have been it? Since you said yours was a little dry, I know I must have done something weird.

i didn't use the mezze penne pasta either i had no idea where to find that i looked all over at walmart and gave up and got regular too. however after thinking about it i had to cook mine in my oven because my microwave was too small, so i might have cooked mine a little too long. i did 45 mins just to make sure it was all done. next time i might do 35-40 mins.

 

[Fluffy215]

I find I have to use a whole box of pasta to make this perfect. The only brand of Mezze Penne I can find is made by Barilla if that helps at all. It is one of my favorite dinner meals to make I use more tomatoes than it calls for. I have never actually measured my tomatoes LOL I just thorw two pints of the grape tomatoes in LOL I do cook it a little longer to make sure they all pop. And I have yet to use any oil on my DCB LOL It is so yummy.

 

[ChefPaulaB]

I always use the whole box of pasta too, there was a thread when this first came out about the soupy factor and that is what everyone determined worked the best. Don't measure the pasta, just dump the whole thing in. And I think if you let it set for a few minutes with the lid on after you take it out of the microwave, it'll soak up a little more...

 

[babywings76]

I ALWAYS skip this step at shows. I tell them that the recipe calls for the mix n chop, but if you do it, you will get burnt by tomato juice....and it hurts. The first time I tried this recipe I learned that the hard way. I cook the garlic/tomatoes in the DCB. Take it out and add the next ingredients....they burst as the pasta cooks. I wouldn't worry about touching them.

Also, you don't need to have every tool to "show" the audience. Just mimic what you would do with the item and it works just as well.

You're supposed to cook the tomatoes until they are beginning to burst. This way, they are already cracked open and using the mix n' chop is okay.

Jessica, thanks for the help. I'm sure the broth and wine were measured right, but now that I think of it, I didn't use mezze penne pasta, just regular penne pasta. Could that have been it? Since you said yours was a little dry, I know I must have done something weird.

I think that is the difference. If I cook a lb. of macaroni noodles, I need more water than if I'm cooking a lb. of ziti. So I could see that if you used regular penne then you would end up w/ too much liquid.

i didn't use the mezze penne pasta either i had no idea where to find that i looked all over at walmart and gave up and got regular too. however after thinking about it i had to cook mine in my oven because my microwave was too small, so i might have cooked mine a little too long. i did 45 mins just to make sure it was all done. next time i might do 35-40 mins.

The only brand I've seen is the Barilla brand. I've found it at Walmart and my regular grocery store, so hopefully yours carries it and you can find it for next time. It's so hard to find these things sometimes, huh?! Don't even get me started on how long it took me to find Arborio rice needed for other recipes.