Grilled Chicken Penne al Fresco

Grilled Chicken Penne al Fresco
by Angie Barrett Jan-1-2011

  • 4 garlic cloves, peeled
  • 2 cups cherry tomatoes
  • 3 cups uncooked penne pasta
  • 4 cups chicken broth (or 3 cups chicken broth and 1 cup white wine)
  • 1/2 tsp each salt and coarsely ground black pepper
  • 2 tablespoons dried basil
  • 2 cups Mozzarella Cheese
  • 2 cups diced grilled chicken breasts


Spray Deep Covered Baker (or casserole dish) with olive oil.
Mince the garlic and add it to the dish.
Add tomatoes.Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes.
Crush tomatoes using the back of a spoon.
Add pasta , broth, salt and black pepper.
Return baker (or casserole dish) to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes.
Carefully remove baker from microwave and remove lid, lifting away from you.
Add cheese and chicken to baker; mix well. Add basil and mix well.
Yield: 8 servings