Carrabba S Italian Grill S Penne Franco Recipes

CARRABBA'S ITALIAN GRILL'S PENNE FRANCO

Steps:

• Saute garlic in olive oil for 1 minute.
• Add sun-dried tomatoes, mushrooms, artichoke hearts, grilled and sliced chicken and cooked penne pasta.
• Saute to heat through.
• Season with salt and pepper.
• Serve with fresh grated cheese.

CARRABBA'S ITALIAN GRILL BRUSCHETTE CARRABBA

Steps:

• Bake loaf of Italian bread in oven until lightly browned. Slice the bread into ½" slices and discard end pieces. Cut larger middle slices into equal halves.
• Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread.
• Place fontina slices on 3 buttered slices of bread.
• Place mozzarella on the three remaining pieces of buttered bread.
• Place sauteed mushrooms on top of the fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto.
• Place all six slices on a baking pan and bake in a preheated 500ºF oven for 4 minutes, or until cheese has melted.
• Remove from oven and top fontina-mushroom bruschette with a drizzle of olive oil.
• Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

CARRABBA'S ITALIAN BUTTER CLONE

Steps:

• Mix together herbs and spices.
• Place on a saucer.
• Add crushed garlic and mix well.
• Add melted butter; pour olive oil over mixture.
• Use as a dip for Italian bread.