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Pampered Chef: Grilled Chicken Penne Al Fresco?

  1. kdangel518

    kdangel518 Advanced Member Gold Member

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    I made this for the first time tonight (don't know what took me so long!)

    Does everyone else get a lot of liquid left at the bottom? Just wanted to be sure I didn't screw something up :p
     
    Sep 29, 2009
    #1
  2. ShanaSmith

    ShanaSmith Veteran Member Silver Member

    1,315
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    it is better if you use a whole pound of pasta. Also make sure you don't use too many tomatoes.
     
    Sep 30, 2009
    #2
  3. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
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    Yep, that's what I was going to say too, everyone when it first came out discovered that you need to use the whole box of pasta and then it comes out right. I usually let mine sit for a few minutes after it's out of the microwave too... Love it!
     
    Sep 30, 2009
    #3
  4. dkitten13

    dkitten13 Member

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    Good to know, I like the idea of not having to measure out the pasta anyway!
     
    Sep 30, 2009
    #4
  5. kdangel518

    kdangel518 Advanced Member Gold Member

    933
    1
    I just threw the whole box in... I recently made the Pronto Pasta and Sausage skillet and I think it calls for 3 1/2 cups of penne, I measured out the box, and it was 3 1/2 cups. So I threw the whole box of penne in for the chicken penne al fresco (figured 1/2 cup wouldn't make a big difference) I'm assuming it was a 16 oz box but not sure! I'll have to check it out.

    Also didn't measure my tomatoes, lol. I had a container of grape tomatoes, rinsed them, and threw them all in! I thought the tomato to pasta ratio was great, so I wouldn't cut back on tomatoes.

    Mostly what was left was broth/wine.
     
    Sep 30, 2009
    #5
  6. CAPCnewbie

    CAPCnewbie Member

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    I made this for my show on Thursday evening and sold 2 dcb's and the host is wanting one now. I was thrilled! Thankfully I had read some tips on here about the extra liquid so i added an extra cup of pasta and also let it sit out for a few minutes before serving so the pasta woudl soak up the extra juice. It was delish!!
     
    Sep 30, 2009
    #6
  7. Can someone post the recipe for this?? Thank you soo much!
     
    Sep 30, 2009
    #7
  8. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    It's on Consultants Corner, under Season's Best Recipes for this past Spring/Summer season.
     
    Sep 30, 2009
    #8
  9. Got it! Thanks!
     
    Oct 1, 2009
    #9
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