1. Join Chef Success Today!
    Get support for your PC business today! Increase your sales right now! Download 1000s of files and images, view thousands of support threads! Totally Free!
    Dismiss Notice

Pampered Chef: I need help with Grilled Chicken Penne Al Fresco

  1. jj16

    jj16 Member Gold Member

    171
    0
    I have a show in a week. I've done this recipe before but it was a lot better the last couple of times I did it. The only thing I changed was I used whole wheat pasta. It really seemed bland - not enough flavor for me. Even though the recipe doesn't call for it I also use Sun-Dried Tomato spice and it still seemed bland to me. Does anyone use any other kind of spices or does anyone have any other suggestions? Thanks!

    jj16:)
     
    Dec 3, 2009
    #1
  2. dannyzmom

    dannyzmom Legend Member Gold Member

    9,371
    17
    I double the parmesan cheese and I add a tablespoon of Rosemary Herb Seasoning
     
    Dec 3, 2009
    #2
  3. pamperedlinda

    pamperedlinda Legend Member Gold Member

    10,328
    16
    I added fresh mushrooms to it - put them in with the pasta to cook. I also add some greek or italian seasoning. Also extra Parm is a must!
     
  4. Chef Kearns

    Chef Kearns Legacy Member Gold Member

    3,345
    6
    I got the same results when using Whole Wheat pasta. I just use regular for this recipe. It is very good! The only thing I've ever added to it was fresh spinach at the end. I let it wilt down after cooking.
     
    Dec 3, 2009
    #4
  5. DebbieJ

    DebbieJ Legend Member

    10,901
    2
    I cook the chicken in the grill pan, coated with the sun dried tomato dipping spice. Everyone loves it!
     
    Dec 3, 2009
    #5
  6. Nfldfran

    Nfldfran Member

    57
    0
    I use Italian seasoning; fresh mushrooms; fresh tomato cut in small pieces and lots and lots of parmesan. We love it! I let it stay in the micro for about 30 min.
    Diane
     
    Dec 3, 2009
    #6
  7. I've actually found leaving out the chicken (making it Penne Al Fresco) allows the tomatoes, garlic and basil to really shine through. The chicken absorbs a bit of this and I find the recipe to boring with the meat in it. Everyone who has tasted both versions agrees with me and prefers when I leave out the chicken. It's a GREAT vegetarian dish to do at your shows.

    I also put in a few extra cherry tomatoes a little and leave out the wine so there is less liquid. :chef:
     
    Dec 5, 2009
    #7
  8. pamscookingshows

    pamscookingshows Novice Member

    36
    0
    I think it is much better with the garlic done with the garlic press than the sliced garlic!
     
  9. jj16

    jj16 Member Gold Member

    171
    0
    Thanks for all the help. I tried it again and I also use pressed instead of sliced garlic. I used both sun-dried tomato and italian and I didn't use whole wheat pasta I just used the regular and it was awesome. jj16
     
    Dec 6, 2009
    #9
Have something to add?