Two Pasta Favorites in The Deep Covered Baker

Bacon, Linguini & Tomato Toss in Deep Covered Baker
12 slices bacon cooked-I normally ask host to cook 1 pound of bacon, prior to me getting there…
4 cups chicken broth
2 cans italian-style diced tomatoes (14.5 oz cans)
1 onion
4 garlic cloves
1/2 tsp crushed red pepper flakes
12 oz. uncooked linguini pasta
1/4 tsp salt
1 cup packed fresh parsley
4 oz cream cheese
1 oz Parmesan cheese –we will grate and some may want to grate extra once they get it on their plates
container of grape tomatoes
Slice bacon crosswise into ¼ inch strips using Santoku Knife. Place in Deep Covered Baker and cook on high for 10-12 minutes. Remove bacon from DCB on drain on paper towels. Drain DCB of all but 1-2 tbsp of drippings
  • Place broth, diced tomatoes, red pepper, & garlic in DCB for 6 minutes
  • Meanwhile chop onion. Add to DCB and cook 2 minutes or until tender.
  • Add pasta, ½ bacon & salt. Cook 10 minutes stirring halfway.
  • Meanwhile cut parsley using professional shears. Cut cream cheese into cubes. Cut grape tomatoes in half
  • After pasta is done stir in parsley, cream cheese & grape tomatoes if desired. Let stand covered for 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon and parsley.
  • Grate parmesan cheese over top of dish using Rotary Grater or Microplane Adjustable Grater.

4 garlic cloves, peeled
2 cups grape or cherry tomatoes  (1 container of cherry tomatoes) or 1 can (15 ounces) diced tomatoes, drained
3 cups uncooked mezze penne pasta
Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.
3 cups chicken broth
3/4 cup cooking white wine
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided or 1 tablespoon dried basil
1 oz Parmesan cheese, we will grate (about 1/4 cup packed)  and Additional grated fresh Parmesan cheese and coarsely ground –all fron the one block you buy with plenty left over for other things….
1 ½ pounds boneless, skinless chicken breasts, fat removed –(3 boneless skinless chicken breasts)
1. Drizzle Deep Covered Baker with oil. Place chicken in baker.
Season with salt, pepper, and Pampered Chef Italian Seasoning.  Microwave on high 12 – 14 minutes or until done. Remove from baker, chop with Salad Choppers. Drain broth from baker.
2. 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.
3. 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.
4. 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: Light (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

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