I Need Help With Grilled Chicken Penne Al Fresco

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Discussion Overview

This thread revolves around personal experiences and suggestions related to enhancing the flavor of Grilled Chicken Penne Al Fresco. Participants share their modifications to the recipe and discuss the impact of different ingredients on the dish's taste.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, noted that using whole wheat pasta resulted in a bland flavor and sought suggestions for enhancing the dish.
  • Another participant shared their experience of doubling the parmesan cheese and adding rosemary herb seasoning for more flavor.
  • One user mentioned adding fresh mushrooms and Greek or Italian seasoning, emphasizing the importance of extra parmesan.
  • Another participant found that using regular pasta instead of whole wheat improved the dish, with the addition of fresh spinach at the end.
  • One participant cooks the chicken with sun-dried tomato dipping spice, stating that it is well-received by others.
  • Another user incorporates Italian seasoning, fresh mushrooms, and fresh tomatoes, and prefers to microwave the dish for a longer time.
  • One participant expressed a preference for making the dish without chicken, suggesting that it allows the flavors of tomatoes, garlic, and basil to stand out more.
  • Another user found that using pressed garlic instead of sliced garlic improved the dish's flavor.
  • One participant reported success after trying pressed garlic, sun-dried tomato, and Italian seasoning, and using regular pasta instead of whole wheat.

Areas of Agreement / Disagreement

Views differ on the use of whole wheat versus regular pasta, as well as the inclusion of chicken in the recipe. Some participants prefer modifications that enhance flavor, while others have different approaches.

Contextual Notes

Participants shared their personal experiences with the recipe, focusing on ingredient modifications and flavor enhancements without implying any official guidance.

Who May Find This Useful

Consultants looking for ideas on how to enhance the flavor of Grilled Chicken Penne Al Fresco may find the shared experiences and suggestions relevant.

J
jj16
Gold Member
Messages
168
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:)
 
I double the parmesan cheese and I add a tablespoon of Rosemary Herb Seasoning
 
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!
 
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.
 
I cook the chicken in the grill pan, coated with the sun dried tomato dipping spice. Everyone loves it!
 
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
 
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:
 
I think it is much better with the garlic done with the garlic press than the sliced garlic!
 
  • Thread starter
  • #9
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
 

Frequently Asked Questions

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

To make Grilled Chicken Penne Al Fresco, you will need the following ingredients: penne pasta, boneless chicken breasts, olive oil, garlic, cherry tomatoes, fresh basil, spinach, Parmesan cheese, salt, and pepper. You can also add other vegetables like zucchini or bell peppers for extra flavor.

How do I grill the chicken for this recipe?

To grill the chicken, preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing it into strips.

Can I use a different type of pasta for this dish?

Yes, you can use different types of pasta if you prefer. While penne is traditional for this recipe, you can substitute it with farfalle, fusilli, or even whole wheat pasta for a healthier option. Just adjust the cooking time according to the pasta type you choose.

What can I substitute for fresh basil?

If you don't have fresh basil, you can use dried basil as a substitute. Use about one-third of the amount since dried herbs are more concentrated. Alternatively, you can use other fresh herbs like parsley or oregano to add flavor to your dish.

How can I make this dish vegetarian?

To make Grilled Chicken Penne Al Fresco vegetarian, simply omit the chicken and add more vegetables. You can include grilled zucchini, bell peppers, mushrooms, or even chickpeas for protein. Adjust the cooking time accordingly for the vegetables to ensure they are tender and flavorful.

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