Tuesday, March 10, 2009

Grilled Chicken penne al fresco

This was so easy to make, and you can make it without the deep dish baker. The dinner only cost about $12, total with french bread.

4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
¾ cup dry white wine such as Chardonnay or more chicken broth
½ tsp each salt and coarsely ground black pepper
1¼ cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about ¼ cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese
and coarsely ground black pepper (optional)
1. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice
garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave
on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after
2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth,
wine, salt and black pepper.
2. Return baker to microwave; cover and microwave on HIGH 16-18
minutes or until pasta is tender, stirring after 10 minutes. Meanwhile,
coarsely chop basil with Chef’s Knife. Reserve 2 tbsp for garnish. Grate
cheese using Rotary Grater.
3. Carefully remove baker from microwave and remove lid, lifting away
from you. Add remaining basil, cheese and chicken to baker; mix well.
Garnish with reserved 2 tbsp basil, additional Parmesan cheese and
black pepper, if desired.
Yield: 8 servings
Nutrients per serving (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g,
Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g
Cook’s Tips: An additional ¾ cup chicken broth can be
substituted for the wine, if desired.
Any tube-shaped pasta requiring 9-11 minutes cook time, such as
penne or rigatoni, can be substituted for the mezze penne pasta.
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.


Monday, March 2, 2009

Slush Punch

This is my all time favorite recipe for punch!! It has to be made ahead of time, and then frozen, so you aren't running around at the last minute trying to wrip up a yummy punch! I am asked to make it for every family gathering cause the whole family loves it too!!

· 2 1/2 cups white sugar
· 6 cups water
· 1 (6 oz.) package strawberry flavored gelatin mix
· 1 (46 oz.) can pineapple juice
· 2/3 cup lemon juice
· 1 quart orange juice
· 2 (2 liter) bottles Sprite
1. In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate ziplock bags.
2. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.

- Can make ahead of time, but remember to pull out of freezer a couple of hours prior to serving so that mixture will get slushy….otherwise it will be too hard.