How Can I Fix Runny Grilled Chicken Penne Al Fresco?

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Discussion Overview

The thread centers around personal experiences and opinions regarding the preparation of Grilled Chicken Penne Al Fresco, particularly addressing issues related to the dish being runny. Participants share their variations, cooking techniques, and outcomes while seeking advice and insights from others in the community.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, noted that using a full box of pasta helped absorb extra liquid, resulting in a perfect dish.
  • Another participant mentioned that cooking the dish longer and leaving the lid off could help evaporate excess liquid.
  • Several users shared that they used different types of pasta or added ingredients like heavy cream, which influenced the dish's consistency.
  • One participant expressed that the addition of Parmesan cheese improved the dish's texture, making it less runny.
  • Another participant reported that their version was not runny at all, attributing this to using a specific brand of pasta.
  • Some participants discussed their plans to try the recipe soon, expressing excitement about the dish.
  • One participant shared a concern about the dish being runny, while others noted that it improved after adding chicken and other ingredients.
  • A participant mentioned experimenting with canned tomatoes as a substitute for grape tomatoes due to cost considerations.

Areas of Agreement / Disagreement

Views differ on the consistency of the dish, with some participants experiencing runniness while others did not. There is no clear consensus on the best method to achieve the desired texture.

Contextual Notes

Participants shared their individual experiences with the recipe, including variations in ingredients and cooking methods, which contributed to differing outcomes.

Who May Find This Useful

Consultants looking for insights on recipe variations and cooking techniques may find the shared experiences helpful in their own culinary endeavors.

B
Brenda K.
Gold Member
Messages
113
Hi everyone, I am making this at my show on Tuesday so I tried it tonight, except I used more broth because I didn't have wine. It was DELICIOUS! My only problem it was runny. Has anyone else made it, should I decrease the amount of broth? What do you think? I am a recipe follower and can not think how to revamp the recipe. THANK YOU! Brenda
 
This was SO YUMMY!!!! Mine turned out just fine and I did use the cooking wine from the grocery store (not like wine from the liquor stores...here in NY state, they do not sell wine in the grocery stores).

You might want to cook it a little longer and if the penne is done, possibly leave the lid off to evaporate the liquid.
 
I made it last week and didn't use fresh basil, but instead used our rosemary seasoning..I used the exact amount of broth and wine it called for, but I used a 1 lb box of the pasta (which measures out to be about 4 cups of pasta instead of 3..which helped absorb the extra liquid...it was perfect..I made it twice since (once was friday nite at my show...they loved it) It was perfect....
karlene
 
LOVE THIS. I read the reviews and had to go home and try it last night. My 1 year old could not shove enough in her mouth and even Husband raved. I used exact amounts of broth and wine. and sub. the basil in a jar for freash (i did not have time to go get it and live 45 min from town) I also used a full box of pasta. turned out amazing
 
We made this at our cluster meeting last night. Delish!!!! Myself, I am going to add black olives and artichokes to mine when I make it at home this weekend. Maybe some capers, too.
 
YUM, it sounds like the one from last season with the boiling the pasta in broth recipe!?!
 
We had this at our cluster meeting also and it was delicious. I'm going to make this tonight and see how it goes. A lot of people have said that it is runny. My director said that once you add in the chicken and the other ingredients it soaks in pretty well. She also had the host get a loaf of french bread and used the bread knife to cut and dip in the remaining juices.
 
I made this for dinner tonight and it is to die for :) And so darned easy :) I used whole grain pasta. I did find it runny and probably will use about half cup less broth next time. It did "soak" up after a while but to eat hot it was runny. Not real bad but a little. My husband, who has got to be the pickiest eater, loved it too :) He is more of a meat and potato person so for him to really like this is a definite plus :) Really easy and short for parties also :)
 
You guys are an inspiration- I'm trying it tomorrow night!
 
I was worried mine would be runny too. It turned out ok and I noticed it was after I added the Parmesan Cheese. The only thing I did differently was to use the microplane to grate the cheese since my Rotary Grater was dirty. This gave the cheese a lot of surface area; maybe it helped to soak up the broth. The consistency of the liquid was almost like a gravy.
For what its worth, give it a try!
 
I tried this last week and I too used the full box of pasta. I love a cream sauce so I also added about a quarter cup of heavy cream and it was absolutely to die for. My family devoured it and said it tasted like something you would order in a nice restaurant! I am making it at a show this Saturday too and I know it will be great!
 
I am making this today! I can't wait...lol
 
BettieC said:
I am making this today! I can't wait...lol
Click to expand...

Me too! My husband is anxious when it comes to me making a new recipe. He read this one and said, "You must make it and soon! My mouth is watering!"
 
DessertDivaFL said:
Me too! My husband is anxious when it comes to me making a new recipe. He read this one and said, "You must make it and soon! My mouth is watering!"
Click to expand...

Let's post our results & reviews...hehe
 
Anyone know how many WW points a serving of this would count for? I have a host who wants a WW friendly meal. If you're on WW would you eat this? Thanks for any help.
 
I made this the other night and it was not runny at all. I used Barilla Penne Pasta instead fo the mezze penne. It was delicious!
 
This sounds delish and easy. I need to get some tomatoes and then I can make it. I have the worlds pickiest husband, hopefully he'll like it.
 
Ann, that is an unbelievable amount of work. Thank you for sharing it with all of us.
It gives me a quick at a glance directory of all of our recipes. I have been wishing that
PC would come out with a cross reference directory of which cookbook all our various recipes are. This is as close as I could ever hope.
 
I didn't do the whole thing. I got the beginnings of it a few years back from someone, and I just update it. I also split it into the 2 documents, since it's way too unwieldy with everything in one document.
 
chefann said:
I didn't do the whole thing. I got the beginnings of it a few years back from someone, and I just update it. I also split it into the 2 documents, since it's way too unwieldy with everything in one document.
Click to expand...

You are too modest, Ann!
 
I made this a week or so ago. I thought it was really good, but my husband wasn't impressed. He is very, very picky though.

Valerie
Consultant
 
QUESTION- Actually need opinion

I have made this as per the recipe and loved it...

Now I wanna see if I can tweek it for my demo

I was thinking to use bonless skinless chicken thighs, seaons them up and cook them in the baker. When done remove & use the gravy separator to get some broth, and use canned for the rest.

Then chop chicken w/ salad choppers

What are your thoughts or has anyone done this

nancy
 
I said yesterday that I was going to make this for dinner. Well...I didn't realize I didn't have enough chicken broth so I didn't make it. Bummer!
 
nancycookspc said:
QUESTION- Actually need opinion

I have made this as per the recipe and loved it...

Now I wanna see if I can tweek it for my demo

I was thinking to use bonless skinless chicken thighs, seaons them up and cook them in the baker. When done remove & use the gravy separator to get some broth, and use canned for the rest.

Then chop chicken w/ salad choppers

What are your thoughts or has anyone done this

nancy
Click to expand...


Nancy - I think that sounds like a great idea! If you have broth from the chicken, that's even better, and more cost effective, than using canned broth!

I think I may try it this way too - thanks for the idea.:thumbup:
 
I did make it, and it was awesome!!

I used 32 oz of broth and no wine
and a whole box of pasta.

YUMMY!!!!

Next time I will add black olives and more garlic
 
I've wondered if anyone has tried this using a can of diced tomatoes in place of the grape tomatoes?

Grape tomatoes are pricey here during the winter, and I'm thinking canned would work just as well - has anyone else tried this?
 
My BF is a chef and he said yes you can or even whole canned tomatoes and squash them with the M&C like we did with the grape tomatoes.....you can even use roma tomatoes. We were talking about this last night
 

Frequently Asked Questions

What could cause my Grilled Chicken Penne Al Fresco to be runny?

Runny Grilled Chicken Penne Al Fresco can be caused by too much liquid in the sauce, undercooked pasta that releases starch, or not allowing the sauce to thicken properly. It's important to measure your liquids carefully and ensure that your pasta is cooked al dente.

How can I thicken my runny sauce?

You can thicken your sauce by simmering it on low heat to reduce the liquid. Alternatively, you can mix a tablespoon of cornstarch with a little cold water to create a slurry, then stir it into the sauce and cook until thickened.

Should I add more cheese to fix the runniness?

Adding more cheese can help thicken the sauce and enhance the flavor, but be cautious not to overdo it, as it can also make the dish richer and heavier. Consider using grated Parmesan or mozzarella for a creamier texture.

Can I use a different type of pasta to avoid runniness?

Using a different type of pasta may not directly fix the runniness, but choosing a pasta that holds sauce well, like penne or rigatoni, can help. Just ensure that the pasta is cooked properly to absorb the sauce without becoming mushy.

What should I do if I’ve already added too much liquid?

If you've added too much liquid, try cooking the dish uncovered on low heat to allow some of the excess moisture to evaporate. You can also add more cooked pasta or vegetables to help absorb the extra liquid.

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