Grilled Chicken Penne Al Fresco?

[kdangel518]

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

 

[ShanaSmith]

it is better if you use a whole pound of pasta. Also make sure you don't use too many tomatoes.

 

[ChefPaulaB]

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!

 

[dkitten13]

Good to know, I like the idea of not having to measure out the pasta anyway!

 

[kdangel518]

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.

 

[CAPCnewbie]

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!!

 

[PamperedJAB]

Can someone post the recipe for this?? Thank you soo much!

 

[ChefBeckyD]

Can someone post the recipe for this?? Thank you soo much!

It's on Consultants Corner, under Season's Best Recipes for this past Spring/Summer season.

 

[PamperedJAB]

Got it! Thanks!