Is Grilled Chicken Penne Al Fresco Too Complex for a Spooky-Themed Show?

[erinhoward]

I just got my own DCB and I want to start using it at shows. I have one show coming up with a friend who just bought her own DBC - I was thinking about trying the grilled chicken penne al fresco, but it looks like a lot of ingredients and is it maybe too many steps, considering I am new and still nervous?

I am going to try it for my family this week, maybe I am over-thinking this!

 

[Mrs.H.]

This recipe is super easy! If you read all the ingredients, you will probably notice that most of the ingredients are ones you have on hand. I made this recipe the day I got my SB last spring, and my husband loved it so much that I had to make it 2 days in a row. Some times he will come home with a box of pasta and a block of parmesan cheese so he can make it himself. It is very impressive and most poeple who have tried it have wanted a DCB because of it:chef:.

 

[pamperedpals]

I agree. This recipe has helped me sell more DCB than any other recipe. Love it!

 

[AJPratt]

The first time you make it, it seems like its a pain, but it gets easier. At least it did for me.

 

[dannyzmom]

I sold 5 DCBs tonight w/this recipe!...and it's the recipe I did at the show where I sold 12, too!

 

[ChefBeckyD]

Wow - I'm amazed. I tried this recipe twice with my family, and both times we didn't like it. I didn't like it at the cluster meeting where we had it either.

I guess I might need to re-think this!

 

[ChefPaulaB]

Oooh, we love it, and every time I make it for a show they love it. I think it is a fancy type recipe that really tastes good and is easy! Love it! Even my very picky DD ate it (which is very shocking for her!)

 

[Shell Northway]

I have sold 3 DCB's with this show. It is very easy. Practise at home if you arn't comfortable. Enjoy it!!!!

 

[robochick84]

I did this one at my first show last night.

I seemed to have some 'dead time' when it was cooking in the micro. What do you do to fill the cooking time?

I had no luck in selling the DCB though, and I offered a $99 special.


Ashley

 

[Fluffy215]

What dead time are you talking about? While the tomatoes are "roasting" I measure the wine and chicken broth and throw in one of my "commercials" then while the pasta is cooking I chop the chicken, grate the cheese, and snip the basil. If there is time I throw in another commercial. I haven't found any dead time in fact it comes out at a good timing.

 

[meea]

I am thinking of making Grilled Chicken Penne Al Fresco for a "Halloween" theme show I have on Sunday.....

Any ideas on what to "re-name" it for a spooky theme........