Chicken Penne Al Fresco

Ingredients

• 4 garlic cloves, peeled
• 2 cups grape tomatoes or cherry tomatoes (can probably even use a drained can of tomatoes)
• 3 cups penne pasta (I use mezze which is the small penne )
• 3 cups chicken broth
• 3/4 cup dry white wine (I use Pinot Grigio)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 1 1/4 cups fresh basil leaves, lightly packed, divided
• 1 ounce parmesan cheese, grated (about 1/4 cup packed)
• 2 cups grilled chicken breasts, diced

Garnish

• additional grated fresh parmesan cheese (optional)

Directions

1. 1

   Spray a Deep Covered Baker or stone/glass lidded casserole. Add garlic and tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes with fork and add uncooked pasta, broth, wine, salt and black pepper.

2. 2

   Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes.

3. 3

   Meanwhile, grate cheese and coarsely chop basil, reserve about 1/4th for later.

4. 4

   Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well.

5. 5

   Garnish with reserved basil, additional Parmesan cheese and black pepper, if desired.

6. 6

   Cook’s Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.

7. 7

   Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.

8. 8

   To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Pocket Thermometer registers 170°F.