Grilled Chicken Penne al Fresco

Grilled Chicken Penne al Fresco

Ingredients:
4 garlic cloves, peeled 2 cups grape or cherry tomatoes 3 cups uncooked mezze penne pasta 3 cups chicken broth 3/4 cup dry white wine such as Chardonnay		1/2 tsp each salt and coarsely ground black pepper 1 1/4 cups lightly packed fresh basil leaves, divided 1 oz Parmesan cheese, grated (about 1/4 cup packed) 2 cups diced grilled chicken breasts Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

Directions:
1.	Spray microwave safe dish with olive oil. Slice garlic into dish. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using. 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. Reserve 2 tbsp for garnish. Grate cheese.
3.	Carefully remove dish from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to dish; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.
Yield: 8 servings Cook’s Tips: An additional 3/4 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. ©The Pampered Chef, Ltd. 2009